Recipe description
September 26, 2026
One-Pot Adzuki Bean Beetroot Kitchari with Paprika
A nourishing one-pot bowl with fiber-rich adzuki beans and vibrant beetroot
High Fiber
One Pot Meal
Vegan
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fermentable fiber from adzuki beans, beetroot, onion, and rice.
- Includes colorful plant foods and polyphenol-rich spices for dietary variety.
- Balanced with plant protein, complex carbohydrates, and olive oil.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, red
0.5
cup
Beetroot
1
piece
Rice
0.5
cup
Onion
1
piece
Garlic
2
piece
Ginger
1
teaspoon
Paprika powder
1
teaspoon
Seed, cumin
1
teaspoon
Turmeric
0.5
teaspoon
Oil, olive
1
tablespoon
Water
3
cup
Salt
1
teaspoon
Instructions
1
Rinse the adzuki beans and rice under cold water until the water runs clear.
2
Peel and dice the beetroot, dice the onion, and finely chop the garlic and ginger.
3
Heat the olive oil in a pot over medium heat and sauté the onion until softened, about 3 minutes.
4
Add the garlic, ginger, paprika, cumin, and turmeric, stirring for 30 seconds until fragrant.
5
Stir in the adzuki beans, beetroot, rice, water, and salt, then bring to a boil.
6
Reduce the heat, cover, and simmer for 30–35 minutes, until the beans and rice are tender and most of the liquid is absorbed, stirring occasionally.
7
Taste and adjust the seasoning, then let stand 2 minutes before serving warm.
More Recipes For Your Gut
Nutrition
455 kcal
Calories
14 g
Protein
76 g
Carbohydrates
10 g
Fiber
8 g
Sugar
9 g
Fat
1.5 g
Saturated fat
1.2 g
Salt
FAQ
Is this adzuki bean kitchari vegan?
Yes. The recipe uses only plant-based ingredients, including olive oil instead of dairy fat.
Is this recipe gluten-free?
The listed ingredients are naturally gluten-free. Check ingredient labels for packaged spices and beans if cross-contact is a concern.
Do the adzuki beans need to be soaked first?
Soaking is not specified, but soaking the beans for several hours can help them cook more evenly. If they remain firm, continue simmering with a little extra water.
Can I use cooked or canned adzuki beans?
Yes. Drain and rinse them, then add them with the rice and beetroot, reducing the cooking time so the beans do not become too soft.
How can I adjust the consistency?
For a looser kitchari, add a little hot water while it cooks. For a thicker texture, simmer uncovered briefly after the rice and beans are tender.
Can I make this kitchari less spicy?
Yes. Reduce the paprika, cumin, or ginger to taste. The turmeric can be kept for its mild earthy flavor.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and use them within a few days. Reheat thoroughly, adding a splash of water if needed.
Can I freeze beetroot kitchari?
Yes. Freeze it in suitable portions once cooled. Thaw it safely in the refrigerator and reheat thoroughly, adding water to restore the texture.
Why is my kitchari still watery or too firm?
Cooking time and bean age can vary. Simmer uncovered to reduce excess liquid, or add hot water and continue cooking if the beans or rice are still firm.
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