Vegan Superfood Buddha Bowls
Prepare quinoa according to package directions; set aside to cool.Advertisement
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.
To make ahead: Refrigerate bowls and dressing separately for up to 4 days. Wait to add avocado until ready to eat to prevent browning.
2 1/2 fat, 2 starch, 1 lean protein, 1/2 high-fat protein, 1/2 vegetable