Vegetable Rice Bowl with Miso Dressing
Ingredients
- 1 cup dried red adzuki beans
- Sea salt or coarse salt
- 2 cups short-grain brown rice
- 1/2 medium butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 1/2-inch-thick pieces (about 4 cups)
- 14 ounces firm tofu, cut into 1/2-inch-thick triangles
- 1/4 pound mixed hearty greens, such as kale, chard, and beet greens (about 8 cups), stemmed and chopped if large
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