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:, January 2019

Carolyn A. Hodges, R.D.


Ingredient Checklist


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

  • 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.

Nutrition Facts

381 calories; total fat 18.6g 29% DV; saturated fat 2.4g; sodium 188mg 8% DV; potassium 1066mg 30% DV; carbohydrates 43.1g 14% DV; fiber 13.2g 53% DV; sugar 8g; protein 16.2g 32% DV; exchange other carbs 3; vitamin a iu 3764IU; vitamin c 55mg; folate 342mcg; calcium 126mg; iron 5mg; magnesium 161mg.

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Rating: 4 stars
This was great but the food I kept for the next day did not react well with the oxidization. Read More