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Beetroot and Superkraut Buddha Bowl

fermented vegetables

This bowl is made up of cooked rice, red cabbage slaw, a Supergreens with Spirulina Superkraut salad, baked beetroot and topped with pink cashew sauce, toasted pine nuts, fresh parsley and extra Superkraut. To make the vibrant pink rice, mix some pink cashew sauce in to your rice before serving.  

Beetroot and Superkraut Buddha Bowl 

Serves: 4-6 


  • 2 cups of cooked brown rice 
  • 3 medium beetroot, sliced and baked until tender 
  • Red cabbage slaw (recipe below) 
  • Super greens salad (recipe below) 
  • Pink Cashew sauce (recipe below) 
  • Toasted pine nuts  
  • Extra Supergreens Superkraut 

Red Cabbage Slaw: 

  • 1/2 head small red cabbage, thinly shredded 
  • 1 large carrot, grated 
  • 1 red onion, finely sliced 
  • 1 Tbsp olive oil 
  • 3 Tbsp apple cider vinegar or lemon juice 
  • 2 Tbsp maple syrup 
  • 2 garlic cloves, minced 
  • 3 Tbsp fresh chopped parsley 


  1. Prepare the veggies and add to large bowl.
  2. Mix all dressing ingredients together 
  3. Combine veggies and dressing in a large bowl. 

Supergreens Salad: 

  • 4 large handfuls of spinach 
  • 1 avocado, mashed 
  • 1/2 lemon, juiced 
  • 1/4 tsp salt 
  • 2-3 large forkfuls of Supergreens Superkraut 
  • 2 tsp juice from the Supergreens Superkraut jar 


  • Place all ingredients in a large bowl and mix until well combined.  

Pink Cashew Sauce: 

  • 3/4 cup cashews, soaked for 20 minutes in hot water - drained and rinsed 
  • 1/2 lemon, juiced 
  • 1 garlic clove 
  • 1 small piece of beetroot or more to your liking (the more you add the more earthy tasting the sauce will be) 
  • pinch of salt and pepper 
  • 1/4 cup of water to blend (you may need more) 


  • Blend all ingredients together until smooth. If you want a thick cream add less water. If you want a pourable sauce add more water (1 Tbsp at a time until you get the desired consistency).