In a small bowl, whisk together 2 tablespoons of white miso, 1 tablespoon of rice vinegar, 2 tablespoons of olive oil, 1 tablespoon of tamari, and 1 teaspoon of toasted sesame oil until smooth and creamy. Set aside.

Slice 2 cups of napa cabbage, shave 1 large carrot, and trim 1 cup of sugar snap peas. Toss these veggies in a large mixing bowl, adding 2 tablespoons of sesame seeds.

Pour 1/4 cup of the prepared miso dressing over the vegetable mixture and toss until all ingredients are coated.

Divide 2 cups of cooked brown rice among four bowls. Add the dressed vegetable mixture on top, followed by 1 cup of cooked adzuki beans per bowl.

Slice 1 ripe avocado and arrange on each bowl. Add 1/4 cup of chopped cilantro to the vegetable mixture before serving.

Drizzle any remaining miso dressing over the bowls and sprinkle with sesame seeds and sliced red chile before serving.