Brown Rice and Adzuki Bean Bowls

Ingredients

• ½ large Napa cabbage head (12 oz/340 g), sliced (about 6½ cups)
• 3 small carrots, shaved with a vegetable peeler
• 1 cup (100 g) sugar snap peas, sliced
• 2 tablespoons sesame seeds, plus more for serving
• ½ cup Toasted Sesame and Miso Dressing, divided
• 1 cup (6¾ oz/190 g) short-grain brown rice, rinsed
• Kosher salt
• 2 tablespoons chopped fresh cilantro leaves, plus more for serving
• 1 (15-oz/425-g) can adzuki or small red beans, rinsed
• 2 avocados, sliced
• 1 small fresh red chile, sliced

Instructions

1. Bring a large pot of water to a boil.
2. Meanwhile, combine the cabbage, carrots, snap peas, and sesame seeds in a large bowl. Add ¼ cup (60 ml) dressing and toss until evenly coated. Set aside, tossing occasionally.
3. When the water boils, add the brown rice and 1 tablespoon kosher salt. Reduce to a simmer and cook until the rice is just tender, 22 to 26 minutes, then drain well.
4. Just before serving, fold the chopped cilantro into the cabbage slaw.
5. Divide the rice, cabbage slaw, adzuki beans, and avocado among four bowls. Drizzle with the remaining ¼ cup dressing.
6. Finish with sliced red chile, extra cilantro, and sesame seeds, if desired, and serve.