Beetroot rice bowl

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

  • ½ avocado

  • 1 - 1.5 Tbsp lemon juice

  • 1 - 1.5 Tbsp soy sauce or tamari

  • 1 Tbsp extra virgin olive oil

  1. Chop the beetroot into bite sized cubes and place in boiling water. Cook for 20-30 minutes until soft and tender.

  2. In the meantime, chop coriander finely - leaves and stem.

  3. Also chop your avocado into small pieces and set to side.

  4. When the beetroot are soft, reserve 2 Tbsp of the water, and drain the rest.

  5. 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.

  6. Finally, add the lemon juice and soy sauce to taste, plus the olive oil.

  7. Turn off heat, stir in avocado and coriander, and serve.


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