Food Recipes Avocado Grain Bowl With Beet Ginger Dressing 5.0 (2) 1 Review Enjoy a hearty and healthy vegetarian recipe that’s beautiful, too. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on November 20, 2022 Print Share Share Tweet Pin Email Photo: Greg Dupree Servings: 4 Jump to recipe A good grain bowl is about more than piling healthful ingredients and calling it dinner. In fact, because the ingredients are front-and-center, it matters that the mixed grains are well-seasoned and joined by other tasty, well-chosen ingredients. Here, it's a combination of rice, lentils, and quinoa that form the base of the dish. The grain bowl gets topped with shaved fennel and creamy avocado, plus a photo-worthy fuchsia dressing made from beets, ginger, and kefir. Truth be told, the heartbeet of this bowl is the vibrant, earthy dressing. The grand finale is a confetti of hemp seeds and greens. To make this dish vegan, blitz beets with unsweetened canned coconut milk instead of kefir. Ingredients ½ cup red rice or short-grain brown rice 2 ¼ teaspoons kosher salt, divided ½ cup dried brown lentils, rinsed ½ cup rainbow quinoa ¼ cup olive oil, divided, plus more for serving ¼ cup plain whole-milk kefir 1 8.8-oz. pkg. steamed beets (such as Love Beets), chopped (1¾ cups) 1 tablespoon fresh lemon juice (from 1 lemon) 1 teaspoon grated fresh ginger (from a 1-in. piece) 2 avocados, halved, pitted, and peeled 1 small bulb fennel, thinly sliced ¼ cup hemp seeds baby greens, flaky sea salt, and crushed red pepper, for serving Directions Place 3½ cups water, rice, and 1 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer for 25 minutes. Stir in lentils; cover and cook for 10 minutes. Stir in quinoa; cover and cook until grains are tender and all water is absorbed, 12 to 15 minutes. Remove lid, cover pan with a clean dish towel, and replace lid. Let stand for 10 minutes. Spread grains on a rimmed baking sheet and let cool for 10 minutes. Toss grains with 3 tablespoons oil and ½ teaspoon kosher salt on baking sheet. (Grains can be made up to 3 days ahead; store in an airtight container in the refrigerator.) Meanwhile, place kefir, beets, lemon juice, ginger, and remaining ¾ teaspoon kosher salt and 1 tablespoon oil in a blender. Process until smooth, about 30 seconds. Spoon beet mixture on 1 side of each plate and spread with back of a spoon into a half-moon shape. Top with grains mixture, avocado, fennel, hemp seeds, and baby greens. Sprinkle with flaky sea salt and crushed red pepper. Drizzle with oil. Print