Adzuki Bean & Cauliflower Rice Bowl with Roasted Bok Choy & Napa Cabbage Slaw

Hello there!  I found some beautiful cruciferous veggies at the farmers market this past weekend, so I figured why not use them all in one yummy bowl of goodness?

The market is definitely getting more sparse as we get into winter time.  I took advantage of getting there early Saturday morning to snatch up some vibrant orange cauliflower and crunchy head of Napa cabbage.



The bok choy also caught my eye, so I grabbed a bag of that, as well.  I wasn’t sure what I would do with everything until I got home.  After pondering for a bit, I decided to put it all together with some adzuki beans and a version of my favorite tahini dressing.

I have never roasted bok choy before, so into the oven that went.  I love a crunchy component to my bowls, thus a nice cabbage and pineapple slaw.  A few of my girlfriends love cauliflower rice and gave me a little inspiration to add some different texture to the other components of my bowl.  The dressing brings everything together nicely.  I hope you guys enjoy it!


Napa Cabbage Slaw

  • 1 medium head Napa cabbage, chopped (mine was huge so I used about 2/3 of the head)
  • 1 half of a fresh pineapple, peeled, cored & chopped
  • 2 tablespoons pineapple white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander

Mix everything together in a big bowl.  I like to make a few hours ahead of time to let the flavors sink into the cabbage a bit.

Tahini Dressing

  • 1/3 cup tahini, or other nut or seed butter of choice
  • 1/4 cup rice wine vinegar
  • 3 cloves fresh garlic, minced
  • 1-inch piece of fresh ginger, peeled & minced
  • 1 tablespoon miso

Place all of the ingredients in a bowl and whisk together until creamy.  I used a few tablespoons of water to thin mine out.  Adjust any of the components to your liking.


Adzuki Bean & Cauliflower Rice Bowl

Serves 6

  • 2 cups cooked adzuki beans
  • 1 head cauliflower, pulsed in the food processor to make “rice”*
  • 1 large bunch bok choy, cleaned and stalks/leaves separated
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium tamari, liquid aminos or soy sauce
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • salt & pepper

Preheat your oven to 375 degrees Fahrenheit.  Place your bok choy on a large baking sheet lined with parchment or a silpat liner.  Sprinkle with salt and pepper, then place in the oven to roast for 20 minutes.  Flip and stir halfway through the cooking time.  When it is out of the oven, chop and set aside.

While your bok choy is roasting, prepare your beans and “rice”.  Warm a skillet over medium-low heat and add your beans through the red pepper flakes to the pan.  Cook for about 10 minutes, or until the spices are fragrant and the mixture is warmed through.

To assemble the bowls start with a large scoop of the slaw in the bottom of your bowl.  Add a few scoops of the bean mixture, then some of the roasted bok choy (I made sure to get some of the green leaves and the crunchy stalk).  Finish off with a dollop of the tahini dressing.  Enjoy!

*You can also buy the pre-made cauliflower rice in most grocery stores now, but it is also quite easy to make on your own with a food processor.  Just cut up the cauliflower into florets and pulse until it’s the size and texture you want!


Author: plantstoplanks

Personal trainer, nutrition and wellness consultant, plant-based cook, avid runner and book-lover. :)

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