Ah, this must be one of my favorite brown rice bowls!!! It’s so delicious and the pink color is just beautiful. Avocado lends the dish a nice creaminess, and if you are not a fan of coriander, substitute with parsley instead. As usually, I pre-cook my grains in big batches, but you can also cook your brown rice while the beetroot is cooking in this case.
Preparation time: 30 minutes
Makes 1 serving:
1 cup brown rice, cooked
1 beetroot, peeled
1 big handful coriander
1 - 1.5 Tbsp lemon juice
1 - 1.5 Tbsp soy sauce or tamari
1 Tbsp extra virgin olive oil
Chop the beetroot into bite sized cubes and place in boiling water. Cook for 20-30 minutes until soft and tender.
In the meantime, chop coriander finely - leaves and stem.
Also chop your avocado into small pieces and set to side.
When the beetroot are soft, reserve 2 Tbsp of the water, and drain the rest.
Then add the beetroot, water, and brown rice back to the pot over medium heat and stir until brown rice is warm - about 3 minutes.
Finally, add the lemon juice and soy sauce to taste, plus the olive oil.
Turn off heat, stir in avocado and coriander, and serve.