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.

Carolyn A. Hodges, R.D.
Source:, January 2019


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; protein 16.2g; carbohydrates 43.1g; dietary fiber 13.2g; sugars 7.7g; fat 18.6g; saturated fat 2.4g; vitamin a iu 3764IU; vitamin c 55mg; folate 341.8mcg; calcium 126.3mg; iron 4.6mg; magnesium 161.2mg; potassium 1065.8mg; sodium 188.2mg.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was great but the food I kept for the next day did not react well with the oxidization. Read More
Rating: 5 stars
Tasty! A nice blend of creamy and crunchy textures. I used frozen pre-cooked pre-sliced beets that I found at the store. Read More
Rating: 5 stars
This was excellent. I kept the sauce and avocado separate and it lasted well. Honestly much better than I expected Read More