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Adzuki Bean Bowls

rate this recipe:
4.13 from 8 votes
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves 4
This grain bowl with adzuki beans recipe is adapted from Healthyish by Lindsay Maitland Hunt. For speedy assembly, cook the adzuki beans up to 3 days in advance, or use canned beans.


  • 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

Sesame Miso Dressing (makes extra)

  • 1/4 cup white miso
  • 1/3 cup rice vinegar
  • 1/4 cup olive oil
  • 3 tablespoons tamari
  • 1 tablespoon toasted sesame oil


  • 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.


Use any remaining dressing for a salad for another day, it's delicious!