This nutrient-packed vegan Buddha bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets. Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights. Source: EatingWell.com, January 2019

Carolyn A. Hodges, R.D.
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Ingredients

Directions

  • Prepare quinoa according to package directions; set aside to cool.

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  • Combine hummus and lemon juice in a small bowl. Thin with water to desired dressing consistency. Divide the dressing among 4 small condiment containers with lids and refrigerate.

  • Divide baby kale among 4 single-serving containers with lids. Top each with 1/2 cup of the quinoa, 1/2 cup beets, 1/4 cup edamame and 1 tablespoon sunflower seeds.

  • When ready to eat, top with 1/4 avocado and the hummus dressing.

Tips

To make ahead: Refrigerate bowls and dressing separately for up to 4 days. Wait to add avocado until ready to eat to prevent browning.

Nutrition Facts

381 calories; 18.6 g total fat; 2.4 g saturated fat; 188 mg sodium. 1066 mg potassium; 43.1 g carbohydrates; 13.2 g fiber; 8 g sugar; 16.2 g protein; 3764 IU vitamin a iu; 55 mg vitamin c; 342 mcg folate; 126 mg calcium; 5 mg iron; 161 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
01/16/2019
This was great but the food I kept for the next day did not react well with the oxidization. Read More