Jicama Sushi Bowl with Adzuki Beans and Pickled Red Cabbage Slaw

 

Jicama Sushi Bowl with Adzuki Beans and Pickled Red Cabbage Slaw

Jicama Sushi Bowl with Adzuki Beans and Pickled Red Cabbage Slaw

One of my favorite hacks for lunchtime is to load up all my favorite ingredients into a bowl. All ingredients can be bought and chopped ahead of time, then assembled quickly for a satisfying, fresh meal. This bowl is loaded up with all the goods – carrots, cabbage, lettuce, and jicama. So much crunch and color! Remember, the more colors you incorporate into your diet, the wider the variety of plant nutrients you get in. Are you a practitioner? Check out our all-in-one system to grow your business.
Prep Time 15 mins
Course dinner, lunch
Servings 2

Ingredients
  

Ingredients

  • 1 medium jicama peeled and grated with a box grater or in a food processor
  • 1 small head red cabbage thinly sliced
  • 1 small carrot grated
  • ¼ cup apple cider vinegar
  • Pinch of sea salt
  • ¼ cup creamy peanut butter
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha
  • Splash of maple syrup or honey
  • 1 can adzuki beans rinsed and drained
  • 1 small romaine lettuce heart thinly sliced
  • 2 tablespoons chopped fresh mint

Instructions
 

Directions

  • Press jicama between two sheets of paper towel and set aside
  • In a small bowl, combine the cabbage, carrot, vinegar, salt and 2 tablespoons water. Let sit for at least 15 minutes. Drain before serving
  • In another small bowl, whisk together the peanut butter, lime juice, sriracha, maple syrup or honey and 3 tablespoons water. Set aside
  • Divide the jicama between two bowls. Top with adzuki beans, lettuce, pickled cabbage and drizzle with peanut sauce. Sprinkle with mint and serve
Keyword adzuki beans, bowl, jicama, pickled red cabbage slaw, sushi