Superfood Buddha Bowls
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.
IngredientsIngredient Checklist
1 cup 1 (8 ounce) pouch microwavable quinoa
½ cup hummus
2 tablespoons lemon juice
1 (5 ounce) package baby kale
1 (15 ounce) can 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
DirectionsInstructions Checklist
Step 1
Prepare quinoa according to package directions; set aside to cool.
Step 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.
Step 3
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.
Step 4
When ready to eat, top with 1/4 avocado and the hummus dressing.
Tips
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
Serving Size: 1 Container
Per Serving:
381 calories; protein 16.2g; carbohydrates 43.1g; dietary fiber 13.2g; 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.
Exchanges:
2 1/2 Fat, 2 Starch, 1 Lean Protein, 1/2 High-Fat Protein, 1/2 VegetableIngredientsIngredient Checklist
1 cup 1 (8 ounce) pouch microwavable quinoa
½ cup hummus
2 tablespoons lemon juice
1 (5 ounce) package baby kale
1 (15 ounce) can 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
DirectionsInstructions Checklist
Step 1
Prepare quinoa according to package directions; set aside to cool.
Step 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.
Step 3
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.
Step 4
When ready to eat, top with 1/4 avocado and the hummus dressing.
Tips
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
Serving Size: 1 Container
Per Serving:
381 calories; protein 16.2g; carbohydrates 43.1g; dietary fiber 13.2g; 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.
Exchanges:
2 1/2 Fat, 2 Starch, 1 Lean Protein, 1/2 High-Fat Protein, 1/2 Vegetable
1 cup 1 (8 ounce) pouch microwavable quinoa
½ cup hummus
2 tablespoons lemon juice
1 (5 ounce) package baby kale
1 (15 ounce) can 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
DirectionsInstructions Checklist
Step 1
Prepare quinoa according to package directions; set aside to cool.
Step 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.
Step 3
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.
Step 4
When ready to eat, top with 1/4 avocado and the hummus dressing.
Tips
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
Serving Size: 1 Container
Per Serving:
381 calories; protein 16.2g; carbohydrates 43.1g; dietary fiber 13.2g; 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.
Exchanges:
2 1/2 Fat, 2 Starch, 1 Lean Protein, 1/2 High-Fat Protein, 1/2 VegetableIngredientsIngredient Checklist
1 cup 1 (8 ounce) pouch microwavable quinoa
½ cup hummus
2 tablespoons lemon juice
1 (5 ounce) package baby kale
1 (15 ounce) can 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
DirectionsInstructions Checklist
Step 1
Prepare quinoa according to package directions; set aside to cool.
Step 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.
Step 3
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.
Step 4
When ready to eat, top with 1/4 avocado and the hummus dressing.
Tips
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
Serving Size: 1 Container
Per Serving:
381 calories; protein 16.2g; carbohydrates 43.1g; dietary fiber 13.2g; 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.
Exchanges:
2 1/2 Fat, 2 Starch, 1 Lean Protein, 1/2 High-Fat Protein, 1/2 Vegetable