Adzuki Bean Bowl with Peruvian Red Pepper Sauce

1. 1

   In a medium pot on high heat, boil the vegetable broth. Add the millet, bring back to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Set aside.

   millet 1 cupvegetable broth 2 cups

   🔥 high heat → boil → simmer⏱ 15 minutes

2. 2

   In a large saute pan on medium heat, heat 1 Tbs. of light olive oil. Add the onion and stir for 10 minutes until softened.

   light olive oil 1 Tbs.onion 1 large

   🔥 saute → medium heat⏱ 10 minutes

3. 3

   Add the red bell pepper to the pan and stir for 10 minutes.

   red bell pepper 1

   ⏱ 10 minutes

4. 4

   Add the garlic and stir for 5 minutes.

   ⏱ 5 minutes

5. 5

   In a blender, combine the lime juice, coconut milk, cashews, apple cider vinegar, salt, and the onion-pepper mixture. Blend until smooth to create the sauce.

   onion 1 largecoconut milk 1 cupcashews 1/4 cupapple cider vinegar 2 tsp.

6. 6

   In a large saute pan on medium heat, heat 1 Tbs. of light olive oil and toss in the carrots. Stir for 5 minutes.

   light olive oil 1 Tbs.carrots 2 large

   🔥 saute → medium heat⏱ 5 minutes

7. 7

   Add the swiss chard and stir until wilted.

   swiss chard 1 bunch

8. 8

   Pour in the red pepper sauce and combine with the vegetables.

9. 9

   Add the adzuki beans to the pan, combine for 5 minutes, then turn the heat off.

   adzuki beans 1 (15 oz. can)

   ⏱ 5 minutes

10. 10

    In a medium saute pan on medium heat, heat the oil. Add the plantain slices in a single layer and brown each side, working in batches if necessary.

    🔥 saute → medium heat

11. 11

    To serve, plate the beans and sauce over the millet with the sliced plantains on top.

    millet 1 cupplantains 2

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: TOM TO TABLE on YouTube