Adzuki Bean Bowls are a vibrant, nutrient-packed meal that brings together earthy flavors and satisfying textures in under an hour.
Creamy adzuki beans, tender roasted vegetables, and fluffy quinoa create a harmonious blend that’s as nourishing as it is delicious.
The subtle sweetness of the beans pairs perfectly with the smoky char of roasted veggies, while a zesty dressing adds a bright, tangy finish.
This dish is a feast for the senses, offering a mix of soft, crunchy, and chewy bites in every forkful.
With just 20 minutes of prep and 30 minutes of cooking, this recipe is a weeknight lifesaver that doesn’t skimp on flavor or nutrition.
It’s a versatile bowl you can customize with your favorite toppings, making it a go-to for both meal prep and impromptu dinners.
The warm, comforting aroma of roasted vegetables and spices fills your kitchen, promising a meal that’s as wholesome as it is indulgent.
Perfect for anyone seeking a balanced, plant-based dish that’s quick, easy, and utterly satisfying.
Fresh & Flavorful Ingredients for Adzuki Bean Bowls
- 1/2 large Napa cabbage head, sliced (about 6 1/2 cups)
- 3 small carrots, shaved with a vegetable peeler
- 1 cup sugar snap peas, sliced (substitute with snow peas if unavailable)
- 2 tablespoons sesame seeds, plus extra for serving
- 1 cup cooked brown rice (use quinoa or white rice as an alternative)
- 2 tablespoons chopped fresh cilantro leaves, plus extra for serving
- 1 1/2 cups cooked adzuki beans, drained and rinsed (canned or freshly cooked)
- 2 avocados, sliced
- 1 small fresh red chile, sliced (optional, for heat)
- Sesame Miso Dressing:
- 1/4 cup white miso
- 1/3 cup rice vinegar
- 1/4 cup olive oil
- 3 tablespoons tamari (or soy sauce as a substitute)
- 1 tablespoon toasted sesame oil
Simple Steps to Assemble Your Adzuki Bean Bowls
- Make the dressing: In a small bowl, whisk together the white miso, rice vinegar, olive oil, tamari, and toasted sesame oil until smooth. Set aside.
- Prepare the salad: In a large bowl, combine the sliced Napa cabbage, shaved carrots, sliced sugar snap peas, and sesame seeds. Add 1/4 cup of the dressing and toss to coat evenly.
- Add the cilantro: Just before serving, gently fold the chopped cilantro into the cabbage salad for a fresh, herby flavor.
- Assemble the bowls: Divide the cooked brown rice, cabbage salad, adzuki beans, and avocado slices evenly among four bowls.
- Finish with toppings: Drizzle additional dressing over the bowls, as desired. Sprinkle with sliced red chile, extra cilantro, and sesame seeds for added flavor and texture.
- Serve immediately: Enjoy your vibrant and nutritious Adzuki Bean Bowls fresh!
Customize Your Bowl with Sauces and Toppings
Feel free to get creative with your Adzuki Bean Bowls! Add a drizzle of sriracha or spicy mayo for a kick, or sprinkle with crushed peanuts for extra crunch.
If you’re a fan of tangy flavors, a squeeze of lime juice or a dollop of pickled ginger can elevate the dish.
Perfect Pairings for Serving
These bowls are a complete meal on their own, but they pair wonderfully with a side of miso soup or a light seaweed salad. For a refreshing drink, try serving with iced green tea or a citrus-infused sparkling water.
Quick Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To keep the avocados fresh, store them separately and add them just before serving.
When reheating, warm the rice and beans separately in the microwave or on the stovetop, and keep the salad fresh by adding it cold.
Easy Recipe Variations to Try
Swap out the brown rice for quinoa or cauliflower rice for a low-carb option. You can also substitute the adzuki beans with black beans or chickpeas. For a heartier version, add grilled tofu or shredded chicken.
Time-Saving Hacks for Busy Cooks
Save time by using pre-shredded cabbage and pre-cooked rice from the store. You can also make the Sesame Miso Dressing ahead of time and store it in the fridge for up to a week. Prepping your veggies the night before can also speed up assembly.
Adzuki Bean Bowls
Ingredients
Sesame Miso Dressing
- 1/4 cup white miso
- 1/3 cup rice vinegar
- 1/4 cup olive oil
- 3 tablespoons tamari
- 1 tablespoon toasted sesame oil
Main Ingredients
- 1/2 large Napa cabbage head, sliced 6 1/2 cups
- 3 small carrots, shaved with a vegetable peeler
- 1 cup sugar snap peas, sliced
- 2 tablespoons sesame seeds more for serving
- 1 cup cooked brown rice
- 2 tablespoons chopped fresh cilantro leaves more for serving
- 1 1/2 cups cooked adzuki beans, drained and rinsed
- 2 avocados, sliced
- 1 small fresh red chile, sliced
Instructions
- Make the dressing. In a small bowl, whisk together the miso, rice vinegar, olive oil, tamari, and sesame oil.
- In a large bowl, mix the cabbage, carrots, snap peas, and sesame seeds with 1/4 cup of the dressing.
- Just before serving, fold the cilantro in the cabbage salad. Divid the rice, cabbage salad, beans, and avocados among four bowls. Drizzle with more dressing, as desired, and sprinkle with the chile and more cilantro and sesame seeds, if you like.