Vegan Superfood Buddha Bowls

Vegan Superfood Buddha Bowls

1 Review
From:, January 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (8 ounce) pouch microwavable quinoa
  • ½ cup hummus
  • 2 tablespoons lemon juice
  • 1 (5 ounce) package baby kale
  • 1 (8 ounce) package refrigerated cooked whole baby beets, sliced (or 2 cups from salad bar)
  • 1 cup frozen shelled edamame, thawed
  • 1 medium avocado, sliced
  • ¼ cup unsalted toasted sunflower seeds


  • Prep

  • Ready In

  1. Prepare quinoa according to package directions; set aside to cool.
  2. 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.
  3. Divide baby kale among 4 single-serving containers with lids. Top each with ½ cup of the quinoa, ½ cup beets, ¼ cup edamame and 1 tablespoon sunflower seeds.
  4. When ready to eat, top with ¼ avocado and the hummus dressing.
  • 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 information

  • Serving size: 1 container
  • Per serving: 381 calories; 19 g fat(2 g sat); 13 g fiber; 43 g carbohydrates; 16 g protein; 342 mcg folate; 0 cholesterol; 8 g sugars; 0 g added sugars; 3,764 IU vitamin A; 55 mg vitamin C; 126 mg calcium; 5 mg iron; 188 mg sodium; 1,066 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Folate (86% dv), Vitamin A (75% dv), Iron (28% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ fat, 2 starch, 1 lean protein, ½ high-fat protein, ½ vegetable

Reviews 1

January 16, 2019
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By: Clare
This was great but the food I kept for the next day did not react well with the oxidization.
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