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.
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
