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Beet Buddha Bowl

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This dish is a celebration of health, creativity, and the joy of eating colorful, nourishing meals. Let’s unpack why this bowl is not just food, but a love letter to your body, combining the delicious kimchi flavors with the unbeatable nutritional powerhouse of beetroots. Here's how to bring this vibrant dish to your table and why each bite is a step towards wellness.

The Beet-chi Buddha Bowl is your ticket to a delicious, health-packed meal that’s as pleasing to the eyes as it is to the palate. Featuring a playful twist on traditional kimchi with added beetroot for an extra nutrient kick, red lentils for plant-based protein, and a variety of veggies for crunch and flavor, this bowl is a perfect meal for any time of the day. It’s easy to make, bursting with flavors, and your belly will indeed be grateful.

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!

Creating the Beet-chi

Mix the cabbage with beet juice, garlic, ginger, gochujang, miso, and a bit of sugar, ensuring a well-combined mixture. Let it marinate to absorb all the flavors, creating a beet-infused kimchi that’s both innovative and delightful.

Preparing the Lentils:

Cooking the lentils in beet juice not only infuses them with a sweet, earthy flavor but also turns them into a beautiful, vibrant component of the bowl.

Making the Rice and Cauliflower:

Enhance the rice with beet powder for an extra nutritional and visual boost. Sauté the cauliflower with a sprinkle of beet powder, salt, and pepper for a sweet and crunchy addition.

Whisking the Dressing:

Combine dairy-free yogurt, vegan mayo, sriracha, garlic powder, red pepper flakes, lime juice, salt, and pepper for a creamy, spicy dressing that ties all the bowl components together beautifully.

Assembly:

Layer your bowl with the fragrant rice, colorful lentils, crunchy cauliflower, and tangy beetchi. Drizzle generously with the kickass dressing, and garnish with fresh tomato or heirloom slices for that final touch of freshness.

Why This Bowl Is a Healthy Powerhouse:

This Beet-chi Buddha Bowl isn’t just about tantalizing your taste buds; it’s a nutrient-dense meal designed to fuel your body with everything it needs to thrive. From the protein-rich lentils to the antioxidant-packed beetroot and the probiotic-rich beetchi, every ingredient serves a purpose. It’s a testament to the

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

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Beet-chi Buddha Bowl

Turn up the kimchi BEEEET! You guys. I made this beet play on kimchi and it is all those delicious kimchi flavors with the earthy power of beetroot. It’s by no means traditional but definitely so much fun to make and eat!

Combined with plant powered protein goodies and fresh vibrant beetiness this bowl is pure love and your belly deserves it!

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Prep Time 20

Cook Time 40

Course dinner, lunch

Cuisine Vegan

Ingredients

½ cup red lentils
1 cup cauli florets finely chopped
1 beefsteak tomato chopped
½ cup basmati rice
2 tbsp beetroot powder divided
avocado oil
salt and pepper
1 cup beet juice

Beetchi Ingredients

½ head napa cabbage cored and chopped
salt
4 cloves garlic minced
2 inch knob ginger peeled and chopped finely
2 tbsp gochujang
2 tsp white or red miso paste
2 tsp sugar
1 tsp beetroot powder

Sriracha Dressing Ingredients

¼ cup dairy free yogurt
¼ cup vegan Mayo
2 tsps Sriracha sauce
½ tsp garlic powder
½ tsp red pepper flakes
½ tsp black pepper
¼ tsp salt
½ lime juice

Instructions

Let's start with the beetchi. Combine all ingredients into a bowl. Mix well. Making sure everything is completely combined. Cover and refrigerate for 2 hrs.
For the lentils. Cook according to package directions, subbing beet juice for the water.
For the rice, I used my rice cooker and added a tbsp of beet powder to the water.
For the cauli. Add to a hot, oiled pan with salt and pepper. Once they have cooked down slightly, add a sprinkle of beet powder.
Next we’re into dressing. Super simple guys. Simply add all your ingredients into a bowl and whisk until thoroughly combined.
Assemble all your prepared ingredients into your bowl. Serve with that kickass dressing and I really hope you love my BEETIFUL lil bowl!!!

Notes

**Store leftover beetchi in an airtight container in the fridge**

Keyword gluten free, healthy bowl, healthy dinner, high protein, plant based dinner, vegan