Here you go my friends. Another delicious plant based meal you’re going to love. Like I said in this post, I don’t follow one particular diet, but I enjoy eating plant based and I LOVE this bowl! It’s seriously a toss up which I love more, this one my new Macro bowl. Definitley two totally different dishes, but both as good as the other😋. I’d love to hear what you think.
I called this one a Macro bowl cuz it’s loaded with good for you ingredients like Adzuki beans. These little gems are a new discovery for me! I spotted them on sale through our local buying club so I snatched some up! Don’t they look like red kidney beans produced in petite size?
I love the taste of these since they’re almost like an avocado and we all know how much I love avocados😀. Like avocados, adzuki beans can adapt comfortably to sweet as well as savory tones. No surprise that they are a staple in Japanese confectioneries.
According to Vegetarian Times, adzuki beans, are dark, low-fat, and packed full of protein – perfect for adding to all sorts of vegetarian and vegan recipes, including desserts. I am not sure I’d add them to a smoothie, but other than that, I am excited to experiment with this new bean for future salads, casseroles, and soups. I have found so far, they are a bit lighter in taste than kidney beans and I love they’re light, sweet, and have a nutty taste.
Plus as an added bonus, they have plenty of antioxidants, potassium, fiber, and since I am always looking for plant based protein, loaded. What runner doesn’t appreciate a good tasty legume to give you a hearty helping of nutrition before or after your next run!
If you’re familiar with Budda Bowls, a macro bowl is similar especially when they involve this combination: whole grains, vegetables, legumes, nuts, seeds, sea vegetables, miso and pickles. So lets call this a Macro bowl since all my ingredients fall into a Macrobiotic Diet.
MACRO BLOWL WITH CARROT-GINGER-ALMOND SAUCE
- CARROT-GINGER-ALMOND SAUCE
- 1 cup roasted chopped carrots
- 1 inch of fresh ginger, minced
- 1 garlic clove minced
- 2 teaspoons of Miso paste
- 2 teaspoons of pure grade be maple syrup
- 2 teaspoons of coconut aminos
- 2 tablespoons of organic almond butter
- 1/4 teaspoon of Turmeric
- 1 tablespoon of water
- MACRO BOWL
- Brown Rice or Quinoa
- 1 bunch of Swiss Chard
- Soaked and cooked Adzuki beans, I cooked mine in the Instant Pot
- Coconut Aminos for serving
- Toasted sesame seeds
- Dulse or Wakame (Sea vegetables)
- FOR THE SAUCE: Roast or steam the carrots until tender. I prefer roasting for the extra flavor. Place your roasted carrots in your Blender (I used my Vita-Mix) with all other ingredients and blend until smooth.
- Cook your rice or quinoa according to package directions.
- Remember to soak your beans over night. Cook in your instant pot or over the stove until tender. Warm them through in a pan with a little water. Season with a little salt, pepper and coconut aminos.
- De-stem your Swiss chard. Reserve a few of the stems and chop. Sauté for about 5 minutes or until soft and than add your chopped leaves. Sauté for a few minutes longer or until wilted.
- Add your grain, beans, chard to a bowl. Top with a generous spoonful of the sauce and sprinkle with sea veggies and toasted sesame seeds.
Question: Have you tried Adzuki beans? What’s your favorite legume? You can leave a comment by clicking here.