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 with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on November 20, 2022 Print Rate It 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. Rate it Print