Beetroot Buddha Bowl

This colourful and versatile bowl makes for a great, healthy lunch full of greens, protein and healthy fats!

Difficulty Medium
Time 45 minutes
Serves 4
Diet Vegan
  • 1 jar Baxters Sliced Beetroot

  • 1 jar Baxters Shredded Beetroot

  • 2 x 400g can chickpeas

  • 1 lemon

  • 2 tsp tahini

  • 100ml good quality olive oil

  • 200g cooked brown rice

  • 1 tsp smoked paprika

  • 1 lime

  • 100ml rapeseed oil

  • 1 avocado

  • 1 cauliflower

  • 300g kale (blanched)

  • 6 radish

  • 50g mixed seeds

  • 100ml olive oil

  • Salt and pepper

Sliced Beetroot
Sliced Beetroot
View product Shredded Beetroot
Shredded Beetroot
View product
For 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 minutes

For the dressing

Toast the seeds in a dry pan the tip into a bowl with olive oil and 35ml of the beet vinegar.


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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