Adzuki Bean Bowl

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dailydining9 days ago4 min read

Experience the perfect blend of flavors and textures with this hearty Adzuki Bean Bowl featuring smoked tofu and roasted vegetables. Ready in just 30 minutes, this vegan bowl packs a powerful punch of over 30 grams of protein per serving, ensuring a delicious and nutrient-dense meal that will satisfy even the most discerning palate.

Ingredients

🍠 1 large or 2 small/medium sweet potatoes, diced
🧀 250g Vivera Smoked Extra Firm Tofu
🍄 300g shiitake mushrooms, roughly chopped
🧂 1 tbsp tamari or soy sauce
🧂 A dash tamari
🧅 1/2 onion, finely chopped
🧄 3 cloves garlic, crushed
🌿 1 tbsp coriander stalks
🌶️ 1 tbsp fresh red chili, chopped
🌿 1 tsp ground coriander
🌿 1 tsp ground cumin
🌶️ 2 tsp smoked paprika
🌶️ 1/2 tsp cayenne pepper
🌿 A pinch of ground cinnamon
🥫 700g canned adzuki beans including their juices
🍵 1/2 tsp vegetable bullion powder
🫒 Extra virgin olive oil
🧂 A pinch of sea salt
🧂 A little sea salt
🧂 Black pepper, a good few twists
🥖 Toasted sourdough bread
🌿 Fresh coriander
🌻 Optional toasted seeds

Instructions

1- Preheat and Roast Vegetables:

Preheat your oven to 200°C (392°F).
Dice the sweet potatoes and toss them with extra virgin olive oil and a little sea salt. Spread on a baking tray and roast them for 15-20 minutes.
Roughly chop the shiitake mushrooms. Place them on a separate baking tray, drizzle with olive oil, and add 1 tbsp tamari. Roast for 20 minutes or until crispy.

2- Prepare the Base:

In a large saucepan or a Le Creuset enameled cast iron Dutch oven, heat a generous amount of olive oil over low-medium heat. Add the finely chopped onion with a pinch of sea salt. Cook for about 5 minutes until softened.
Add the crushed garlic, coriander stalks, and chopped chili to the pan. Cook for an additional 5 minutes.

3- Add Spices and Beans:

Stir in the dried spices: ground coriander, cumin, smoked paprika, cayenne pepper, and cinnamon. Toast the spices for 90 seconds to release their aroma.
Add the canned adzuki beans along with their juices, and incorporate the vegetable bullion powder. Bring to a simmer and cook for 10 minutes, adjusting seasoning as necessary.

4- Cook the Tofu:

Squeeze excess water from the Vivera Smoked Extra Firm Tofu, then crumble or cube it.
Fry the tofu in olive oil and a little sea salt until pale yellow. Add a dash of tamari and a few twists of black pepper.
Fry for another 2-3 minutes, then taste and adjust seasoning if needed before removing from heat.

5- Assemble the Bowl:

In the saucepan, gently layer the roasted sweet potatoes, crispy mushrooms, and fried tofu into the adzuki bean mixture. Ensure everything is well combined.

6- Serve:

Divide the bean bowl into individual bowls or serve directly from the saucepan.
Serve with toasted sourdough bread, garnish with fresh coriander, and, if desired, top with additional sliced red chili or toasted seeds for extra heat and texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Protein: 33g per serving
Equipment: Baking trays, Le Creuset Dutch oven, Wooden cutting board, Knife, Grater/Microplane, Blue silicone spatula, Frying pan