Rice, Kale, and Adzuki Bean Bowl

The first time I tried adzuki beans, I purchased a bag of dried beans and rinsed and soaked them endlessly overnight only to have to simmer and cook them for another 45 minutes. This time I purchased 2 cans of adzuki beans making this meal much quicker and easier to prepare!


1 cup brown rice, cooked according to package directions

1 can adzuki beans, rinsed and drained

1 medium bunch of kale, rinsed and chopped into bite sized pieces

1 Tbsp olive oil

2 large garlic cloves, diced or pressed

juice from 1/2 lemon

1-2 tsp Braggs liquid aminos or GF Tamari

1/4 cup pumpkin seeds

salt and pepper to taste

*optional-sprinkle with nutritional yeast


Cook rice according to directions and set aside.

Rinse and drain beans and put them in a small pan over medium heat until warmed.

In a large saucepan over medium heat, add oil and kale and pumpkin seeds and stir well, cook for a few minutes.

Sprinkle lightly with salt and add garlic and lemon juice and Braggs or Tamari, stir well, cover and lower heat until kale is wilted.

To serve, place rice in the bottom of a bowl, add beans on top and then the wilted kale. Sprinkle with salt and pepper to taste and nutritional yeast if you prefer. Enjoy!


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