Superfood Buddha Bowl


Superfood Buddha Bowl

Total Time: 20 minutes

Yield: 4 Servings

Serving Size: 1

Calories: 381
Fat: 18.6 grams
Carbohydrates 43.1 grams
Fiber: 13.2 grams
Protein 16.2 grams
Allergens: Soy, sunflower seeds


  • 1 (8 ounce) pouch microwavable quinoa
  • ½ cup hummus, favorite brand
  • 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


  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 1/2 cup of the quinoa, 1/2 cup beets, 1/4 cup edamame and 1 tablespoon sunflower seeds.
  4. When ready to eat, top with 1/4 avocado and the hummus dressing.

Make ahead: Refrigerate bowls and dressing separately for up to 4 days. Add avocado when ready to eat to prevent browning.