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!
Ingredients
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**