Recipe: Try This Gut Healthy Kimchi Veggie Bowl With Hemp Ranch Dressing

Kelly Alexander
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When does a fresh, nourishing veggie bowl not sound like a delicious meal idea?! Enter the gut healthy kimchi veggie bowl, featuring a wide medley of super healthy, savory ingredients that taste – and make your body feel – amazing.
 
Old favorites like Brussel sprouts and mung beans meet the ever-so-popular kimchi and avocado with a tasty hemp ranch dressing that is guaranteed to extend your post-yoga glow!
 
The perfect healthy yogi bowl awaits you! You can’t help but smile when you devour this bowl of goodness that speaks of peace, love and lentils.
 
 

Gut Healthy Kimchi Veggie Bowl Recipe

Serves 2
 

Ingredients:

 

  • ¼ large cauliflower, broken into small florets
  • 12 Brussel sprouts, quartered
  • 2 tbsp. mung bean sprouts
  • 1 tsp. coconut oil
  • Pinch of salt
  • 1 small beetroot, peeled and grated
  • 2 tbsp. kimchi or sauerkraut
  • ½ ripe avocado, cut in half
  • 2 tbsp. alfalfa sprouts
  • 2 tbsp. activated almonds

 

Preparation

Place the cauliflower florets and the Brussel sprouts into a steamer and steam for approximately 8 minutes, or until soft.
 
Remove from the steamer and place in a large bowl and gently mix in the coconut oil, salt and mung beans.
 
 

 
To serve, evenly distribute the cauliflower and Brussel sprout mix between two bowls.
 
Then add one tablespoon of grated beetroot, one tablespoon of kimchi, one tablespoon of alfalfa, one tablespoon of activated almonds and a quarter of the avocado to each bowl.
 
Drizzle generously with the hemp seed ranch dressing (recipe below) and enjoy!
 
 

Creamy Hemp Ranch Dressing Recipe

 

Ingredients:

 

 

Preparation

For the dressing, drain and rinse the soaked cashews, then blend all ingredients in a high speed blender until smooth and creamy.
 
The dressing will keep in a sealed glass jar in the fridge for 3-4 days.
 
 

Now You’re Ready to Dig Into Your Delicious Veggie Bowl!

Dig in and enjoy this nourishing, delicious veggie bowl.
 
Loving it so much you don’t want it to end? Consider doubling the ingredients so you have leftovers to enjoy over the next few days. Bon appetit!

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Kelly Alexander

Kelly is a passionate writer, yoga teacher and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live a vibrant, mindful, sustainable and inspiring lifestyle.

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