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A healthy macrobiotic bowl with soba noodles, steamed broccoli, beet sauerkraut, marinated adzuki beans, cilantro, and a turmeric tahini sauce.

Vegan Macrobiotic Bowls with Adzuki Beans and Turmeric Tahini Sauce


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x

Description

Ultra healthy and wholesome vegan macrobiotic bowls made with soba noodles, steamed broccoli, marinated adzuki beans, beet sauerkraut, cilantro, and turmeric tahini sauce. 


Scale

Ingredients

Marinated Adzuki Beans

  • 1 tbsp extra virgin olive oil 
  • 1 medium red onion, finely chopped
  • 3 large cloves garlic, minced
  • Large pinch of fine sea salt
  • 1 1/2 cups cooked adzuki beans (1 standard 14-oz can=1 1/2 cups when drained)
  • 1 1/2 tbsp tamari or coconut aminos
  • 1 tbsp freshly squeezed lime juice
  • 1/2 tbsp toasted sesame oil 

Turmeric Tahini Sauce

  • 1/2 cup tahini
  • 1/3 cup freshly squeezed lemon juice
  • 2 large cloves garlic, minced
  • 1/2 tsp fine sea salt
  • 1 tsp turmeric
  • 1 tbsp chickpea or mellow white miso
  • 1 tbsp pure maple syrup
  • Freshly ground black pepper, to taste

Bowls

  • 1 large bunch broccoli (about 1 lb/454 g), steamed until fork tender
  • 1 cup beet sauerkraut or kimchi, drained of as much liquid as possible
  • 12 oz soba noodles OR 4 cups cooked brown rice, buckwheat, or quinoa 
  • 1 cup cilantro, stemmed and chopped 

Instructions

  1. Make the marinated adzuki beans: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and a generous pinch of sea salt. Cook, stirring occasionally, until browned, about 7 minutes. Add the adzuki beans, tamari, lime juice, and toasted sesame oil and stir. Cover and set aside. 
  2. Make the turmeric tahini sauce: Whisk together all ingredients in a bowl, adding up to 1/2 cup of water to achieve desired consistency. Alternatively, make the sauce in a blender. 
  3. Prepare the bowls: Cook the soba noodles according to the directions on the package. Arrange the steamed broccoli, sauerkraut, and cilantro on your counter to make for easier serving. 
  4. To serve, evenly divide the soba noodles, adzuki beans, steamed broccoli, cilantro, and sauerkraut between 4 bowls. Drizzle on desired amount of turmeric tahini sauce. 

Notes

Leftover sauce? Sweet! It keeps well in the fridge and is delicious on sandwiches, wraps, tacos, or as a dip for roasted sweet potato wedges! 

  • Category: Dinner, Vegan, Bowls, High Protein
  • Cuisine: Vegan, Japanese

Keywords: Macro bowls, Macrobiotic Bowls, Turmeric Tahini Sauce, Soba Noodles, Adzuki Beans