Recipe: Beetroot Superfood Supper Bowl

Beetroot Superfood Supper Bowl 3

Veganuary-heartWell here’s something a little bit different for some bright pink Veganuary inspiration!  This was one of those fridge-raid suppers which went a little crazy, but tasted so good I thought I would share the idea with you.  What was in the fridge? A pack of pre-cooked beetroots, (lazy I know, but very handy!), half a red cabbage, and a head of broccoli.

I blitzed the beetroot and coconut milk in my trusty Optimum 9200A super-blender, (they are having an amazing January sale at the moment if you’re in the market for a high-speed blender!), then added it to some shredded red cabbage, broccoli and quinoa and simmered gently.

Inspiration came from some lovely beetroot & coconut stew we were served up by BOL Foods at last year’s Food Blogger Connect conference – it was a freezing cold day, and their gorgeously pink hotpot with brown rice, courgette, kale and pumpkin seeds really hit the spot!

Beetroot Superfood Supper Bowl 2

Quinoa, beetroot and broccoli are all considered ‘superfoods’, and red cabbage probably ain’t bad for you either, so this is a really creamy and filling supper that I think you can quite happily wolf down a fairly large portion of without guilt!

This also went down a treat with my 2-year-old – I called it ‘pink stew’ and that seemed to do the trick!

Beetroot Superfood Supper Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: Serves 2
Ingredients
  • 4 pre-cooked beetroot
  • 400g tin coconut milk
  • 2 tsp vegetable stock powder (or 1 stock cube)
  • 2 tbsp sunflower or rapeseed oil
  • 1 red onion, peeled and finely sliced
  • 2 cloves garlic, peeled and crushed
  • 1cm fresh ginger, peeled and grated
  • a quarter of a red cabbage, very finely sliced
  • half a head of broccoli, cut into florets
  • 100g quinoa
Instructions
  1. In a blender or food processor, pour in the coconut milk then refill the tin with water and add this too. Add the beetroots and stock powder, then blitz everything together to create a very bright pink sauce.
  2. In a large saucepan or casserole dish, heat the oil, then gently fry the onion, garlic, ginger and red cabbage for 4-5 minutes until softened.
  3. Add the broccoli, quinoa, and your bright pink sauce, bring to the boil then cover and reduce to a very gentle simmer for 20 minutes until the quinoa and broccoli are cooked through. Taste and add salt if required.
  4. I served mine sprinkled with flaked almonds.
 

Enjoy! And don’t forget to follow my journey through Veganuary on Instagram, to find out #WhatVegansEat !


Beetroot Superfood BowlHere are a few recipes from blogging friends if you’re looking for more beetrooty inspiration.

Vegan recipes:

Vegetarian recipes:

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8 comments

  1. amazing vibrant colours! enough to persuade even the most hardcore of meat eaters !
    Roz recently posted…Tried & Tested: Jamie Olivers Chicken Tikka Masala with our Homemade Raita & Spicy PicklesMy Profile

  2. Nice idea Kate. You’re making me hungry here! Thanks for linking to me. Stumbled and pinned.
    Jacqueline Meldrum recently posted…Creamy Cauliflower Macaroni Cheese – Vegetarian and Vegan RecipesMy Profile

  3. Oh yum, nice combo of flavours, and I bet this feels as nourishing as it looks 🙂
    Janie x

  4. What a clever idea. I’d never think of blitzing the beetroot up! I’m a huge fan of red cabbage but often at a loss of what to do with it beyond coleslaw so this is fantastic! Thanks 🙂
    Emma @ Supper in the Suburbs recently posted…Review – Shuang Shuang, authentic Chinese hot pots in LondonMy Profile

  5. I am a big fan of beetroot but haven’t tried it this way. Though I remember that BOL stew from Food Blogger Connect and enjoyed it so I really should give your supper bowl a go!

  6. It sounds good to me and you’re bang on trend with bowl food too Kate 😉 I’m convinced red cabbage is just as much a super food as all the others, so I reckon I really ought to try it.
    Choclette recently posted…Le Petit Ballon – French Wine Giveaway #69My Profile

  7. This looks beautiful – you can’t beat the addition of beets to make a dish look vibrant and wholesome.

    I keep hearing about these high speed blenders and mulling over them. Mr K is eyeing up a Kitchen Aid instead though, so who knows!

    Thanks for the link!
    Laura recently posted…Vegetarian ChristmasMy Profile

  8. Love this idea. I’m a big fan of red cabbage. I swear one of these days I’m going to invest in a Froothie!
    Sarah recently posted…Hearty Pea and Ham SoupMy Profile

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