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Sweet Potato & Adzuki Bean Pilaf

Elizabeth Finch
Written by Elizabeth Finch

Comfort food can mean a lot of different things, but for me it often means a bowl of cooked grains, beans and vegetables.

A bowl of cooked grains is filling and warming during the colder months, and in the warmer months, it's a dish that's wonderful served cold.

This pilaf is so easy to throw together for a dinner, and you can save any leftover cooked grains for other meals such as breakfast porridges. (I'm a huge fan of cooking once, eating twice.)

Millet and quinoa are both gluten-free and are highly alkalizing for the body. Adzuki beans are incredibly high in nutrition, and compared to other beans, are relatively easy to digest.

Spiced Sweet Potato & Adzuki Bean Pilaf

Makes 6 servings



  • 1/2 large onion, diced
  • 1 large sweet potato, cut into 1/4 inch chunks
  • 2 cloves garlic, roughly minced
  • 1 1/2 tablespoon coconut oil
  • 1 15-ounce can adzuki beans, rinsed and drained
  • 1 4-ounce can chopped green chilies
  • 2 cups cooked millet
  • 2 cups cooked quinoa
  • 1 big handful of baby spinach, baby kale or other green, roughly chopped
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground chipotle powder
  • 1 teaspoon sea salt


  1. Preheat oven to 400°F. Place onion, sweet potatoes and garlic on a large baking sheet along with the coconut oil, and roast for about 10 minutes, stirring a few times throughout to ensure even cooking. Remove from the oven and allow to cool.
  2. In a large bowl, add all of the remaining ingredients. Add the roasted onion, sweet potatoes and garlic, and toss everything together to coat. Adjust the seasonings to taste. Enjoy as a main dish, or as a side dish.

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