Crumbled feta adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on it...
Beetroot Buddha Bowl
This colourful and versatile bowl makes for a great, healthy lunch full of greens, protein and healthy fats!
1 jar Baxters Sliced Beetroot
2 x 400g can chickpeas
2 tsp tahini
100ml good quality olive oil
200g cooked brown rice
1 tsp smoked paprika
100ml rapeseed oil
300g kale (blanched)
50g mixed seeds
100ml olive oil
Salt and pepper
Baxters IngredientsSliced Beetroot
PreparationFor the humous
Strain beetroot and pat dry on kitchen paper retaining the pickling vinegar.
Strain chick peas and rinse under cold running water.
Add the beets and chickpeas to a food processor.
Add the tahini, horseradish and season.
Blend until smooth, scraping down the sides to make sure no lumps are left.
With the blender running slowly add the oil in a steady stream and blend until fully incorporated.
Add lemon juice and seasoning to taste.For the chickpeas
Add the strained chickpeas to a bowl, add the oil and spices and completely coat.
Roast at 200°C for 20 minutes. Season and sprinkle with lime juice.For the cauliflower
Simply drizzle with oil, season and roast at 200°C for 25 minutesFor the dressing
Toast the seeds in a dry pan the tip into a bowl with olive oil and 35ml of the beet vinegar.
Season.To assemble the bowl
Simply arrange the humous, rice, chickpeas, cauliflower and kale in the bowls then top with sliced avocado, radish shredded beetroot and finish with the toasted seed dressing.
Things like chickpeas can be made ahead of time to make prep easier and quicker.
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