Ingredients:
- 1 cup cooked aduki beans
- 1 Japanese yam, peeled and cubed
- 2 cups shredded cabbage
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon grated ginger
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions:
Preheat oven to 400F 200C
Toss cubed Japanese yam with olive oil, soy sauce, rice vinegar, grated ginger, garlic powder, salt, and pepper in a bowl until evenly coated
Spread seasoned yam cubes onto a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and golden brown
In a large skillet, heat olive oil over medium heat
Add shredded cabbage and saut until wilted, about 5-7 minutes
To assemble the bowl, divide cooked aduki beans, roasted Japanese yam cubes, and sauted cabbage among serving bowls
Serve with cooked rice or quinoa, if desired
Enjoy your nutritious and delicious aduki bean and Japanese yam lunch bowl!
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