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