Recipe description
July 30, 2026
Adzuki Bean Brown Rice Bowl with Pomegranate and Apple Cider Vinaigrette Sauce
Adzuki Bean Brown Rice Bowl for balanced gut-friendly meals.
Plant Based
High Fiber
Protein Rich
92%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans, brown rice, and pomegranate seeds.
- Includes colorful plant foods that support dietary diversity.
- Balanced with plant-based protein, healthy fats, and slow carbohydrates.
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
Seed, pomegranate
0.5
cup
Vinegar, apple
2
tablespoon
Oil, olive
3
tablespoon
Lemon juice
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Rinse and cook 1 cup of adzuki beans according to package instructions until tender. Drain and set aside.
2
Cook 1 cup of brown rice according to package instructions. Fluff with a fork and let cool slightly.
3
In a small bowl, whisk together 2 tablespoons apple cider vinegar, 3 tablespoons olive oil, 1 tablespoon lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to make the vinaigrette.
4
In a large bowl, combine the cooked adzuki beans and brown rice. Gently toss with half of the vinaigrette.
5
Divide the mixture into two serving bowls. Top each with 0.5 cup of pomegranate seeds and drizzle with remaining vinaigrette.
6
Serve immediately, or let cool to room temperature for a chilled version.
Nutrition
630 kcal
Calories
26 g
Protein
86 g
Carbohydrates
12 g
Fiber
8 g
Sugar
20 g
Fat
3 g
Saturated fat
1.4 g
Salt
FAQ
Is this recipe vegan or vegetarian?
Yes. it uses plant-based ingredients only.
Is the dish gluten-free?
Yes, it’s naturally gluten-free—watch for cross-contamination.
What are the main health benefits?
Provides plant-based protein, fiber, and polyphenols from pomegranate.
Can I meal-prep this?
Yes. It stores well; keep the vinaigrette separate until serving.
How should I store leftovers?
Refrigerate in airtight containers for up to 3 days; store pomegranate seeds separately.
Can I customize the ingredients?
Yes, swap beans, rice, or vinaigrette with similar plant-based options.
How can I adjust salt or spice?
Reduce salt to taste; add pepper. For more heat, add chili.
How many servings does this make?
2 servings.
Are there common allergens to be aware of?
Contains legumes (adzuki beans); if you have a legume allergy, avoid or substitute.
Can I serve it warm or cold?
Both warm and at room temperature are good.
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