Beet power bowl
Hospital
Clevland Clinic Main Campus
Prep time
25 minutes
Cook time
35 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
10 15-ounce cans chickpeas, drained and rinsed
20 teaspoons olive oil
10 teaspoons turmeric
5 teaspoons garlic powder
2 1/2 teaspoons ground ginger
20 tablespoons olive oil
60 medium beets, peeled and spiralized
8 lemons, for squeezing on beets after baking
10 teaspoons sesame oil
20 ounces shredded carrots
1 cup sesame seeds, for garnish
10 avocados
10 bunches fresh cilantro, pulled
10 bunches fresh scallions, sliced
20 soft-boiled eggs
20 English cucumbers
10 cups white vinegar
10 ounces sugar
10 ounces minced garlic
10 ounces salt
3 1/3 cups creamy almond butter
20 teaspoons freshly grated ginger
20 teaspoons sesame oil
20 teaspoons honey
5 cups hot water
Squeeze of lemon
Salt and pepper to taste
20 teaspoons olive oil
10 teaspoons turmeric
5 teaspoons garlic powder
2 1/2 teaspoons ground ginger
20 tablespoons olive oil
60 medium beets, peeled and spiralized
8 lemons, for squeezing on beets after baking
10 teaspoons sesame oil
20 ounces shredded carrots
1 cup sesame seeds, for garnish
10 avocados
10 bunches fresh cilantro, pulled
10 bunches fresh scallions, sliced
20 soft-boiled eggs
20 English cucumbers
10 cups white vinegar
10 ounces sugar
10 ounces minced garlic
10 ounces salt
3 1/3 cups creamy almond butter
20 teaspoons freshly grated ginger
20 teaspoons sesame oil
20 teaspoons honey
5 cups hot water
Squeeze of lemon
Salt and pepper to taste
preparation
Instructions
1. Preheat oven to 400°F.
2. Place chickpeas on a rimmed baking sheet. Add olive oil, turmeric, garlic powder, ground ginger, and a few pinches of salt and pepper. Toss to coat and bake for 15 to 20 minutes or until golden and crispy. Set aside.
3. Place spiralized beets on a large rimmed baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat. Bake for 10 minutes or until "al dente." Beets should still have some bite.
4. While the beets are roasting, heat a skillet to medium-high heat and add sesame oil. Add carrots and sauté for a couple of minutes. Season with salt, pepper, and sesame seeds. Set aside.
5. Make the dressing. In a bowl, whisk together almond butter, ginger, sesame oil, honey, hot water, and lemon juice until creamy.
6. Soft boil the eggs in water at 176°F for 7 minutes.
7. For the pickles, bring the pickling liquid, sugar, white vinegar, and salt to a boil. Pour over sliced cucumbers and let set for 20 minutes.
8. Prepare the avocado by removing the pit and slicing.
9. Portion beet noodles into bowls and top with sautéed carrots, turmeric chickpeas, a drizzle of dressing, a squeeze of lemon, and sesame seeds. Add pickles, a pinch of fresh cilantro, scallions, and half of a soft-boiled egg.
2. Place chickpeas on a rimmed baking sheet. Add olive oil, turmeric, garlic powder, ground ginger, and a few pinches of salt and pepper. Toss to coat and bake for 15 to 20 minutes or until golden and crispy. Set aside.
3. Place spiralized beets on a large rimmed baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat. Bake for 10 minutes or until "al dente." Beets should still have some bite.
4. While the beets are roasting, heat a skillet to medium-high heat and add sesame oil. Add carrots and sauté for a couple of minutes. Season with salt, pepper, and sesame seeds. Set aside.
5. Make the dressing. In a bowl, whisk together almond butter, ginger, sesame oil, honey, hot water, and lemon juice until creamy.
6. Soft boil the eggs in water at 176°F for 7 minutes.
7. For the pickles, bring the pickling liquid, sugar, white vinegar, and salt to a boil. Pour over sliced cucumbers and let set for 20 minutes.
8. Prepare the avocado by removing the pit and slicing.
9. Portion beet noodles into bowls and top with sautéed carrots, turmeric chickpeas, a drizzle of dressing, a squeeze of lemon, and sesame seeds. Add pickles, a pinch of fresh cilantro, scallions, and half of a soft-boiled egg.
