Recipe Image

Vegan Superfood Buddha Bowls

  • 15 m
  • 15 m
Carolyn A. Hodges, R.D.
“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

    • 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

Directions

  • 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.
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