Recipe description
September 21, 2026
Adzuki Bean Brown Rice Bowl with Pomegranate and Miso Tahini Sauce
A fiber-rich bowl with plant diversity, fermented miso, and vibrant pomegranate.
Fiber Rich
Legume Rich
Whole Grains
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans, brown rice, pomegranate, and sesame seeds.
- Combines legumes, whole grains, fruit, seeds, and aromatics for strong plant diversity.
- Includes fermented miso alongside protein, healthy fats, and slow-digesting 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
Pomegranate
1
piece
Miso
2
tablespoon
Tahini
2
tablespoon
Lemon juice
1
tablespoon
Sesame oil
1
teaspoon
Soy sauce
1
teaspoon
Garlic
1
piece
Sesame seeds
1
tablespoon
Onion, spring
2
piece
Water
2
cup
Instructions
1
Rinse the brown rice and adzuki beans under cold running water, then drain well.
2
Add the rice, adzuki beans, and 2 cups of water to a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 30-35 minutes until both the rice and beans are tender. Let rest for 5 minutes, then fluff with a fork.
3
While the grains cook, prepare the miso tahini sauce. In a small bowl, whisk together the miso, tahini, lemon juice, sesame oil, soy sauce, and minced garlic until smooth. Add 2-3 tablespoons of warm water as needed to reach a pourable consistency.
4
Cut the pomegranate in half and remove the seeds by tapping the outside with a spoon over a bowl.
5
Thinly slice the spring onions.
6
To serve, divide the rice and adzuki bean mixture between two bowls. Drizzle generously with the miso tahini sauce.
7
Top with pomegranate seeds, sliced spring onions, and a sprinkle of sesame seeds. Serve warm or at room temperature.
More Recipes For Your Gut
Nutrition
680 kcal
Calories
25 g
Protein
102 g
Carbohydrates
20 g
Fiber
14 g
Sugar
21 g
Fat
3 g
Saturated fat
2.3 g
Salt
FAQ
How many servings does this adzuki bean brown rice bowl make?
The recipe makes 2 servings.
Do the adzuki beans need to be soaked first?
Soaking is optional, but it can shorten cooking time. If using unsoaked dried beans, cook until fully tender and add more water if needed.
Can the rice and adzuki beans be cooked together?
Yes. Simmer them together for about 30–35 minutes, then check that both are tender before serving.
Is this bowl vegan?
Yes, when the miso, soy sauce, and other ingredients are plant-based. Check product labels if needed.
Does this recipe contain common allergens?
It contains sesame from tahini and sesame seeds, and soy from miso and soy sauce. Check labels for additional allergen information.
How can I make the miso tahini sauce thinner?
Whisk in warm water one tablespoon at a time until the sauce reaches a pourable consistency.
Can I make this recipe gluten-free?
Use certified gluten-free miso and replace regular soy sauce with gluten-free tamari or another suitable alternative.
Can this bowl be prepared in advance?
Yes. Store the cooked bowl and sauce separately in the refrigerator and use within 2–3 days. Add the pomegranate and toppings just before serving.
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