Growing up as a child, I thought my younger sister and I were never going to see eye to eye on anything. I didn’t quite understand then that as an adult, sisters could be best friends. I was yin, she was yang. I wanted savory foods, she liked all the sweet stuff. We pretty much had opposite views on everything. It wasn’t until we were no longer living under the same roof that our relationship began to change. I think early on in our adulthood, we started to gain more of a respect for each other. But over the years our relationship began to grow into a great friendship. She probably doesn’t know this, but I deeply cherish the bond that we have today. We have found ways in which my yin compliments her yang. One of the areas that we have kind of grown into together, is our love for food and a healthy lifestyle.
This recipe was born in her kitchen. One day we wanted to make lunch using leftovers and I literally had a random array of ingredients out on the counter. I took charge and decided to make a rice bowl with the ingredients that I had. I wasn’t too keen on her idea to add beets and apple chicken sausage. Going against my childish instincts to say no and take the reigns of control, I decided to just go with it. To my surprise, this turned out amazing. In fact, I take it for lunch often. I can’t wait to see what we can accomplish as a team in the years to come ♥
CONTINUE HERE FOR PICTURE TUTORIAL:
1) Bring 6 cups water to boil in a medium saucepan. Add un-peeled beet (greens and stems removed) to boiling water. Remove when skin on the outside of beet is soft. This usually takes 20-30 minutes.
2) Chop sausage links into bite sized pieces. Heat saucepan to medium heat. Add 1 tbsp coconut oil to pan and add sausage pieces. Cook for about 3-4 minutes on each side until browned and cooked through. When done, set aside to drain on a plate lined with a paper towel.
3) When beet skin is soft, drain beet and set aside on a plate to cool until you can touch it without burning your hands. Using a fork, place beet in a ziplock bag and seal closed, leaving some air in the bag. Gently peel the beet from the outside of the bag using your fingers. When beet is peeled in bag, place back on plate and place under running water. Using your hands or a spoon, peel remaining bits of skin off beet. Do this under running water so that your hands do not turn pink. Carefully remove beet from running water (keep on plate) and using a fork and knife, cut beet into 1/2 inch cubes. If you do this correctly, your hands should not be stained at the end.
Looks kind of like a heart lol!
4) Place chopped beet and sausage in sushi rice. Add vinegar, coconut aminos, and salt. Combine well. Place in the refrigerator to cool until you are ready to eat.
5) To make a serving: divide rice mixture into 4 portions. Add 1 diced avocado and 1 diced mango to each rice serving. Mix well. May be eaten cold or hot. Enjoy!
My lunch setup at work