Recipe description
July 28, 2026
Adzuki Bean Brown Rice Bowl with Artichoke and Ginger Sesame Sauce
Fiber-rich bowl supporting digestion and gut-microbiome diversity through plant variety.
Plant Based
High Fiber
Legume Rich
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: wheat, egg, tree_nut, sesame, soy, sulfites
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We found the following intolerances in the recipe ingredients: gluten, histamine
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans, brown rice, and artichokes.
- Includes diverse plant foods (legumes, whole grains, vegetables, seeds) for gut microbiota support.
- Balanced with plant-based fats and protein, making it satisfying and digestion-friendly.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Adzuki beans
1
cup
Rice, brown
1
cup
Artichoke
1
cup
Ginger
1
tablespoon
Oil, sesame
2
teaspoon
Soy sauce
1
tablespoon
Lime juice
1
teaspoon
Seed, sesame
1
teaspoon
Instructions
1
Rinse and cook brown rice according to package instructions until tender.
2
While rice cooks, drain and rinse canned adzuki beans, then warm gently in a small saucepan.
3
Chop artichoke hearts into bite-sized pieces and set aside.
4
In a small bowl, whisk together grated ginger, sesame oil, soy sauce, and lime juice to make the sauce.
5
Assemble bowls by layering cooked rice, warm adzuki beans, and artichoke pieces.
6
Drizzle generously with ginger sesame sauce and sprinkle with sesame seeds before serving.
More Recipes For Your Gut
Nutrition
530 kcal
Calories
20 g
Protein
92 g
Carbohydrates
13 g
Fiber
4 g
Sugar
8 g
Fat
1 g
Saturated fat
0.6 g
Salt
FAQ
Is this recipe gluten-free?
It can be gluten-free by using gluten-free soy sauce (tamari) and checking the other ingredients.
Can I substitute adzuki beans with another bean?
Yes, black beans or chickpeas work; flavor and texture will differ.
How long does it take to prepare and cook?
About 30–40 minutes total; the rice usually takes the longest.
Is this recipe vegan and dairy-free?
Yes. If needed for gluten concerns, use gluten-free soy sauce.
What are the main nutrients in this bowl?
It's a good source of plant protein and fiber, with complex carbs and healthy fats from sesame oil.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days and reheat gently.
Can I add more vegetables or toppings?
Yes—seasonal vegetables, greens, or toppings like avocado or herbs pair well.
What if I don’t have sesame seeds, ginger, or soy sauce?
Omit sesame seeds or substitute with chopped nuts; use ground ginger if you’re out of fresh ginger; tamari can replace soy sauce for gluten-free needs.
Can I use dried beans or a different grain?
Dried adzuki beans require soaking and cooking; canned beans are quickest. You can swap brown rice for quinoa or another grain if desired.
Is this suitable for meal prep or busy weeknights?
Yes—cook components ahead and assemble bowls as needed.
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