Adzuki bean bowl served with creamy coconut quinoa, sweet pineapple salsa, and spicy kimchi. Perfect for meal prep and easy workweek entrees!
Sometimes you have to write to determine exactly what you’re writing about, right?
Well, I’m writing to you for the first time from my new standing desk, shuffling my weight from side side with a view overlooking the neighborhoood.
I finally took the plunge and ordered one for studio purposes and I’m loving drooling over photos at eye level.
Also, I wanted to offer up this Adzuki Bean Bowl with Pineapple Salsa.
I know you’re dying to get on eye-level with this bowl, too, that’s packed with protein, probiotics, and tropical vibes.
This fresh plant-based bowl is exactly what you need to make the end of summer taste a little sweeter!
I love big bowls and I cannot lie, but sometimes I get burnt out on your average burrito bowl.
Save a black bean, try a new bean!
An adzuki bean.
A few years back my in-laws hosted a party at their house and kindly placed me in charge of picking out the vegan and vegetarian dishes off of the catered menu.
I wasn’t sure much I’d have to work with, until I saw “adzuki bean” pop out at me and knew I’d be OK.
Obviously I decided to make the assumption that if you’ve got adzuki beans on your meal you’re bound to be pretty cool.
Have you tried the adzuki bean before?
This small red bean is great paired with quinoa to make a complete protein in your plant-based meals!
At one of my previous office jobs, I vividly recall getting stuck in a deep conversation with a coworker who explained to me a detailed account of just how easy it s to make your own kimchi.
At the time, I didn’t really know what kimchi was, but I didn’t exactly mind him standing in my office, wasting away time talking about stuffing cabbage into jars.
Pretty soon after that, I tried the stuff for myself, and then I realized why he was so enamored with it.
This spicy ancient fermented food has some powerful probiotic benefits plus a zippy taste that’s perfect to add color and heat to your meals!
While I haven’t taken his advice to make my own, I’m more than happy to enjoy some excellent store-bought alternatives.
If you’re new to kimchi, you’ll love Eden Foods Organic Sauerkraut Kimchi because it’s got a great blend of traditional Kimchi spice with more savory flavor of your classic kraut.
This Adzuki Bean Bowl with Pineapple Salsa has a little bit of everything to keep your taste buds engaged.
The combination of buttery red beans, creamy coconut quinoa, sweet pineapple salsa, and sour kimchi mix together to make a unique bowl of flavor.
If you don’t have coconut milk on hand, you can cook the quinoa with water, instead, but I highly recommend the creaminess the coconut milk adds to the quinoa.
Try subbing out the pineapple in the salsa with mango or peaches for different variation, though pineapple is by far my favorite!
Whip up this Adzuki Bean Bowl with Coconut Quinoa, Pineapple Salsa, & Kimchi when you want an interesting lunch or dinner without a ton of time consuming meal prep.
For the ultimate stress-free meal, I recommend making the coconut quinoa and pineapple salsa in advance so you can throw them together on the spot for a quick bowl.
To dress things up even more, try adding avocado, cilantro, and a squeeze of lime.
Pepitas are great here, too, for a little crunch factor!
If you make these Adzuki Bean Bowl with Coconut Quinoa, Pineapple Salsa, & Kimchi, I want to hear about it.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more plant-based Mexican bowls, check out my Broccoli Lime Rice Burrito Bowls and Smashed Burrito Bowls.
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XO Lauren
Adzuki Bean Bowl with Pineapple Salsa
- Total Time: 45 mins
- Yield: 3-4 bowls
- Diet: Vegan
Description
Adzuki bean bowl served with creamy coconut quinoa, sweet pineapple salsa, and spicy kimchi. Perfect for meal prep and easy workweek entrees!
Ingredients
Adzuki Bean Bowl
- 1 15 oz. can Eden Foods Adzuki Beans, drained and rinsed
- 1 cup Eden Foods Organic Kimchi Sauerkraut
- 2 cups cooked coconut quinoa (~1 cup uncooked quinoa + 2 cups canned coconut milk lite)
Pineapple salsa
- 1 cup fresh pineapple, chopped
- 1 red bell pepper, diced
- 1 cup red onion, diced
- 1 cup cilantro, de-stemmed and roughly chopped
- 1 lime, juiced
- Himalayan sea salt
For serving
- avocado
- cilantro
- lime
Instructions
- Prepare your quinoa if you haven’t already done so by cooking quinoa according to package instructions, subbing coconut milk for the filtered water. Refrigerate until ready for use.
- Make the pineapple salsa by adding the chopped pineapple, bell pepper, red onion, cilantro, lime, and a dash of Himalayan sea salt to a mixing bowl and toss to combine. Refrigerate until ready for use to allow the flavors to combine.
- To assemble the bowls, divide the coconut quinoa and adzuki beans between bowls and top with pineapple salsa and a big spoonful of kimchi.
- Garnish the bowls with fresh squeezed lime, cilantro, and optional avocado. Store leftovers in the refrigerator for 3-5 days and reheat before serving.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Power Bowl, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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