Charred Miso Broccoli + Adzuki Bean Bowl

Charred Miso Broccoli + Adzuki Bean Bowl

Serves 2


  • 2 cups cooked brown rice or quinoa
  • 1 small head of broccoli, torn into bite-sized florets
  • ½ 15-ounce can organic adzuki beans, drained and rinsed
  • olive oil
  • salt + pepper

For the Balsamic-Miso dressing

  • 2 tablespoons white miso (the mildest kind)
  • 1 tablespoon classic balsamic vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoons sesame oil
  • 1 tablespoon olive oil


1. To make the dressing: whisk all ingredients together in a large mixing bowl. Set aside.

2. Heat oven to 425ºF degrees. Place broccoli florets on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes until slightly browning on the edges.

3. Assemble bowls: Place one cup of grain onto each plate. Top each with half of the adzuki beans. Season beans with salt and pepper and a drizzle of olive oil. Top with broccoli. Pour the dressing over each bowl as desired and serve the rest (if any) on the side.

Photos by Vanessa Rees

Recipes + Styling by Christina Liva

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