Ultra healthy and wholesome vegan macrobiotic bowls made with soba noodles, steamed broccoli, marinated adzuki beans, beet sauerkraut, cilantro, and turmeric tahini sauce.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 bowls 1x
Category:Dinner, Vegan, Bowls, High Protein
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
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
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.
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.
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.
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.
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!