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Today I share with you my Golden Beets and Brown Rice Bowl recipe. I recently realized that I haven’t shared any kind of grain bowl recipe on this blog which is wild since I’ve been making grain bowls ages ago – way before I decided to adapt a vegan diet in 2015.
Living in the Pacific Northwest for over the past decade, I’ve been fortunate to have access to some of the best produce I’ve ever had. We may not be able to grow good avocados and lemons here but we have kale and I can easily get fresh wasabi root whenever I want!
This Golden Beets and Brown Rice Bowl recipe is not only is packed with nutrients but, with the exception of the Perfect Oven Brown Rice which cooks on its own, takes less than an hour to make.
It’s easy to prep and cook everything else while the Perfect Oven Brown Rice is cooking.
I created this Golden Beets and Brown Rice Bowl recipe based on some of the produce I received in my Milkrun box recently.
The dandelion greens and Mizuna lettuce are both from Groundwork Organics and the golden beets are from CA Organics.
While the Perfect Oven Brown Rice is cooking in the oven, we do everything else.
We start off making our sauce since it can sit. We take four tablespoons of sesame tahini, juice of one orange, tablespoon of olive oil and half a teaspoon of salt. We mix it all in a small bowl and adjust seasonings to taste. When done, we set it aside in the fridge to get it out of the way.
We chop up our golden beets by peeling and cutting them into 1 inch pieces then set them aside.
In a medium saucepan, we take our pecans and toast them over medium heat in olive oil, ground peppercorn and kosher salt. Careful not to burn so toss regularly. When toasted, we set the pecans aside uncovered.
Using the same saucepan, we heat up the drained and rinsed, lentils on medium heat for a few minutes, just to get it hot. We salt to taste for the lentils.
Thirty minutes before the brown rice is done cooking, we add our chopped golden beets to a baking sheet on some parchment paper or silicone mat. Salt and drizzle olive oil liberally to bring out the sweetness of the golden beets. Quickly add to bottom tray in the oven to cook. Remove after 25 minutes to allow to cool down before rice is done cooking.
Ten minutes before the rice is done cooking, we cut up, rinse, shake off to dry our dandelion greens and Mizuna lettuce. We also rinse the pea shoots if it needs it.
Doing all of this prep too early, by the way, will cause the Mizuna lettuce to wilt so save it for the very end. This was a problem for me the first time I made this recipe so I had to revive it.
At this point, we wait for the rice to be ready. When ready, we add rice to a bowl and top it with the lentils, toasted pecans, dandelion greens, Mizuna lettuce, pea shoots and drizzle the tahini sauce over it. Optional: Add toasted black sesame seeds.
And obviously: Enjoy your Golden Beets and Brown Rice Bowl! Adjust everything to how you like it. That’s what’s great about these kind of bowls. You can easily make it your own and tailor it to fit your specific taste!
PrintGolden Beets and Brown Rice Bowl
Awesome tasting, actually nutritional, very seasonal, West Coast-inspired winter bowl that uses fresh vegetables, pantry ingredients and takes less than one hour to make.
- Cook Time: 60
- Total Time: 60
- Yield: 3 bowls 1x
- Diet: Vegan
Ingredients
For rice:
- 1 ½ cups long-grain brown rice
- 2 ⅓ cups water
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
For orange olive oil tahini sauce:
- Four tablespoons of sesame tahini,
- Juice of one navel orange,
- Tablespoon of extra virgin
- ½ teaspoon of salt
For salted pepper pecans:
- 2 cups of whole pecans
- ¼ teaspoon of fresh ground black pepper (adjust to your liking)
- 1 tablespoon of olive oil
For everything else:
- 2 large golden beets
- 1 14.5 oz can of lentils, drained and rinsed
- ½ bunch of dandelion greens
- ½ bunch of Mizuna lettuce
- About ⅓ cup of pea shoots
- Salt for seasoning
- Optional: black toasted sesame seeds
Instructions
- Set one oven rack in the middle and a second one two positions underneath – enough for a flat baking sheet to fit.
- Make your Perfect Oven Brown Rice by using this recipe. Once it’s cooking, come back to this recipe.
- In a small bowl, we mix the sesame tahini, juice of one orange, tablespoon of olive oil and half a teaspoon of salt and adjust seasonings and ingredients to taste. Set aside.
- We peel and roughly chop our golden beets into 1-inch pieces and set aside. We will cook shortly.
- To make our salted pepper pecans, we take a medium sauce pan and bring it to medium heat. Once hot, we drizzle a tablespoon of olive oil at the bottom. We add our pecans and toast it for 3-5 minutes with fresh cracked pepper and about half a teaspoon of salt. Careful not to burn. Slight browning is okay. D not char.
- Empty the pecans onto a plate and set aside, uncovered.
- In the same saucepan previously used for the pecans on medium heat, add the rinsed and drained lentils. Add some olive oil and salt to taste and heat up the lentils for 3-4 minutes, just to get them hot enough. Avoid anything bubbling up or burning the bottom. When done, cover and leave on low or warm setting.
- Once it’s been 30 minutes of brown rice cooking, spread the pieces of golden beets, in one layer, over a parchment-lined or silicone mat-lined baking sheet. Salt and drizzle with olive oil liberally. Quickly stick it in the oven on the rack beneath the rice and cook for 25 minutes. Remove after 25 minutes (five minutes before the rice is done cooking) and set aside to let cool.
- In the last 5 minutes of the rice cooking, rinse and roughly chop the Mizuna lettuce and the dandelion greens and set aside. Also rinse the pea shoots (and of course shake off all the greens to dry). Set aside to save for assembly.
- When the rice is done cooking, remove from the oven and let it sit covered for a couple of minutes. Then fluff with a rice paddle.
- To assemble: add rice to a bowl, then top with the pecans, lentils, golden beets, dandelion greens, Mizuna lettuce and pea shoots. Drizzle the top with the tahini sauce and add black toasted sesame seeds if you’d like.
Notes
- This makes 3 generously sized bowls.
