Cauliflower Rice Kitchari Nourish Bowl

This healthy Cauliflower Rice Kitchari Nourish Bowl is a super nourishing Ayurvedic recipe. Featuring cauliflower rice kitchari, sweet potatoes, roasted beets, and massaged kale. It’s full of flavor, easy to make, & the perfect dish to serve up to heal your body. 

If you’re looking for a meal to heal & nourish your body from the inside out, this Cauliflower Rice Kitchari Nourish Bowl recipe has got you + your gut covered.

And if you don’t believe me, then believe Ayurveda! The ancient Indian medical system, Ayurveda, uses natural and holistic approaches to keeping your mind, body, & spirit healthy. 

What is Kitchari?

The traditional cleansing food of Ayurveda is kitchari. It’s known for aiding detoxification & balancing the three doshas. The dish is a combination of split mung beans, white basmati rice, & lots of warming spices. 

Unlike the traditional kitchari, mine uses cauliflower rice as opposed to white rice, but it still holds up both on the flavor & healing components.

While kitchari is delicious on its own, I wanted to pair it alongside some wholesome veggies, such as sweet potatoes, beets, & massaged greens.

However, you can certainly serve it as or with your favorite roasted vegetables.

Why You’ll Love This Ayurveda Kitchari Recipe

• Packed with Nourishment: The perfect recipe to serve up when you’re in need of a cleansing meal. 
• Fully Customizable: Feel free to include your favorite vegetables to make this nourish bowl your own.
• Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Split Mung Dal: Also known as split moong dal, is the most essential component to this recipe. If you don’t have them, you can substitute with organic split red lentils. However, you cannot substitute black, green, or brown lentils here, because they will cook very differently. Be sure to rinse your lentils before adding them to the pot. 
• Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Sweet Potato: I used garnet sweet potato, but any color will do!
• Organic Beets: Sliced up & roasted for a pop of color and nourishment.
• Organic Spices: Brown mustard seeds, fenugreek seeds, cumin seeds, ground turmeric, ginger powder, sea salt, & black pepper.
• Organic Kale: To pair with our nourish bowl. If you’re not a fan of kale, you can use spinach or even broccoli. 

How To Make 

1. Kitchari. In a large pot, add the coconut oil & once melted add the seeds and garlic. Sauté for 2 minutes, until fragrant, then add the rinsed lentils & water. Bring to a boil & cook for 15 minutes, until lentils have softened. Add the cauliflower rice and dry spices. Cook for another 5 – 10 minutes. 
2. Sweet Potatoes. Preheat oven to 425 degrees F. Coat the sweet potatoes with the avocado oil, sea salt, & black pepper. Place potatoes cut side down on the baking sheet. Bake for 20 – 25 minutes, or until caramelized on the edges.
3. Beets. Preheat oven to 425 degrees F. Toss the beets in the avocado oil, sea salt, & black pepper. Bake for 10 – 15 minutes, flipping halfway through.
4. Kale. Add chopped kale to a large mixing bowl along with the sea salt and massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
5. Assemble. Divide kitchari between bowls. Serve with the greens and roasted veggies. Enjoy!

Tips for Making Nourish Bowl Perfectly

• Organic Split Mung Dal: Also known as split moong dal, is the most essential component to this recipe. If you don’t have them, you can substitute with organic split red lentils. However, you cannot substitute black, green, or brown lentils here, because they will cook very differently. Be sure to rinse your lentils before adding them to the pot. 
• Soaking: I highly recommend soaking the split mung dal, as it will decrease the cook time. Simply measure out the proper amount and then put it in a large jar/bowl of water. Soak for several hours, or overnight in the fridge.
• Organic Kale: If you’re not a fan of kale, you can use spinach or even roasted broccoli. 
• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Vegetables: Feel free to add in even more veggies! I think adding zucchini, carrots, &/or broccoli would pair deliciously! 

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer the nourish bowl ingredients to separate air-tight glass containers and refrigerator for up to 3 – 4 days.

Reheating. To reheat, simply transfer the kitchari to a pot on the stovetop over medium heat, adding a little extra water as needed until warm. Preheat the oven to 350 degrees F and transfer the pre-roasted veggies to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the greens.

More Nourish Bowl Recipes You’ll Love

• Dal Nourish Bowl
• Vegan Butternut Squash & Lentil Nourish Bowl
• Roasted Vegetable & Quinoa Nourish Bowl
• Black Bean & Sweet Potato Nourish Bowl
• Smoky Black Eyed Pea Nourish Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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