Beet Buddha Bowl

For the hummus, strain the beetroot using a sieve and pat dry on kitchen paper retaining the pickling vinegar.

Strain the chickpeas and rinse under cold running water.

Add the beets and chickpeas to a food processor. Add the tahini, horseradish and season.

Blend until smooth, scraping down the sides to make sure no lumps are left.

With the blender running slowly, add the oil in a steady stream and blend until fully incorporated. Add lemon juice and seasoning to taste.

For the roast chickpeas, add the strained chickpeas to a bowl, add the oil and spices and completely coat.

Roast at 200˚C for 20 minutes. Season and sprinkle with lime juice.

For the roast cauliflower, drizzle with oil, season and roast at 200˚C for 25 minutes.

For the dressing, toast the seeds in a dry pan the tip into a bowl with olive oil and 35ml of the beet vinegar. Season well and serve.

To assemble the bowl simply arrange the hummus, rice, chickpeas, cauliflower and kale in the bowls then top with sliced avocado, radish shredded beetroot and finish with the toasted seed dressing.