Beet Buddha Bowl

What You’ll Need to Make this Beet Buddha Bowl

• RED LENTILS: Lentils are one of the BEST sources of plant based protein. Just a small amount provides so much. Their nutty earthy flavor is so perfectly matched to beets! I used red lentils to go with the fun monochrome theme but please feel free to use any lentils you have on hand 🙂 
• CAULIFLOWER: Adding such a beautiful crunch and stained red with beet powder. They add sweetness and a great texture! 
• TOMATO FRESH JUICE BEEFSTICK: Or even heirloom tomatoes would be great. They are a cool slightly tangy addition which goes so perfectly with the spicy and powerful flavors. 
• BASMATI RICE: I used basmati but of course any rice you have on hand will work
• BEET POWDER: Adding a healthy and colorful punch. Beet powder is such a great healthy addition to your diet. Here it adds wonderful earthy flavors and the most amazing color throughout the dish! 
• AVOCADO OIL: Avo oil is a great healthy choice of oil for cooking. It can take high temperatures and has no discernable flavor so it’s a great mild flavored oil choice 
• SALT PEPPER: Because SEASONING IS KING! salt and pepper bring out all the other flavors. 
• BEET JUICE: Is so fun for staining foods with the most beautiful red hue. Cooking the lentils in beet juice created the most beautiful color and sweetness 
• NAPA CABBAGE: For the kimchi. Exactly like the cabbage used for traditional kimchi. It absorbs all those powderful flavors. 
• SALT: Essential for stabilizing the beet-chi whilst also adding flavor 
• GARLIC: That pungent garlic flavor you know and love when you eat kimchi. Garlic is also beneficial in boosting immunity! 
• GINGER: Such a great flavor profile and in keeping with the Asian flavors. Ginger is such a staple. And is so great in aiding digestive health. 
• GOCHUJANG: Is available in most Asian food stores and some supermarkets. I’d definitely recommend investing in some to keep on hand. It is a powerhouse spicy Asian chili paste and full of umami. 
• MISO PASTE: You can use red or white for this recipe. I used vegan miso paste. It is a complete salty umami greatness. Used in broths for its amazing flavor 
• SUGAR: Sugar is essential in balancing out the spicy flavors. I used coconut sugar. Palm sugar or brown sugar will also work. 
• DAIRY FREE YOGURT: This dish cries out for a beautiful creaminess and this dressing is just that! I used dairy free Greek yogurt. But any unsweetened and unflavored yogurt will work! 
• VEGAN MAYO: The amazing options out there are so wi Sergio to see and taste! I used avocado oil based on Mayo. 
• SRIRACHA: Because let’s go for that extra kick! If the spice is too much you can absolutely omit it. 
• GARLIC POWDER: Is such a great pantry staple. Easily mixes into this dressing boosting flavor 
• RED PEPPER FLAKES: I love using red pepper flakes. They add a depth and spice that other chili powders don’t have. 
• PEPPER AND SALT: I used cracked black pepper and pink salt. The perfect seasoning! 
• LIME JUICE: The tang is essential in the dressing! It balances out not only the dressing but all the sweet and spicy flavors in the dish! Fresh lime juice is always best!