Spring Buddha Bowl with Quinoa & Lemony Beans

This Buddha bowl is perfect for spring. This bowl is delicious, colorful, and satisfying. This bowl is the result of many trials until we found just the right balance in flavor. We are confident that you will love it!

The fluffy quinoa is a perfect match for the lemony white beans marinated in olive oil, the massaged kale, the zesty herb bean dip, and our new favorite Green Goddess dressing. YUM. Just ten ingredients are required (mostly pantry staples!) Perfect for meal preparation and to enjoy throughout the week. We’ll show you exactly how to do it.

What is a Buddha Bowl?

A Buddha bowl can be defined as a bowl that contains a variety of different foods (especially grains, veggies, and a sauce).

Spring-Inspired Buddha Bowl

This spring-inspired version uses fresh spring produce such as carrots, parsley, radish, and radish. It is naturally Gluten-free.

White beans and quinoa are rich in protein and fiber base that is infused with a lemony, light touch. The addition of tender massaged kale provides a mega-dose of greens (plus vitamins K, A. C. B6, calcium, and magnesium). You can also use other spring greens (such as spinach or arugula) in place of kale. We would skip the massage step, however, to avoid them getting soggy.

If you are in a carbohydrate-loving mood, make a batch of our gluten-free flatbread or naan to bring some magic into your mouth.

Ingredients

QUINOA

• Cooked quinoa: 1 1/2 cups (cook in vegetable stock to add flavor; see method notes).

BEANS

• Cannellini Beans (15 oz.) (drained, rinsed, and well).
• 1 tsp lemon zest
• Lemon juice 2 Tbsp
• Pressed or finely minced garlic cloves, then smash
• 1 Tbsp olive oil
• Use 1/4 teaspoon each of sea salt and pepper
• Use 1 Tbsp of fresh chopped parsley.

QUICK PICKLED VEGETABLES Optional

• 2/3 cup apple cider vinegar
• Hot water – 2/3 cup
• Half a teaspoon of sea salt
• Use 2 tsp of organic cane sugar or stevia (to taste).
• 1 1/2 cups of thinly sliced veggies (we recommend equal amounts of radish and red onion // slice using a Mandolin to get an extra thin texture).

GREENS

• Finely chop 5 cups of kale (with the stems removed).
• As written in the recipe, use one lemon.
• Maple syrup, 1 Tbsp
• If oil is not present, you can omit it.
• Use one healthy pinch of each black pepper and sea salt

SERVICE

• Half a cup of Green goddess dressing or lemony tahini dressing
• Half a cup Herb & Lemon white bean dip
• Gluten-free flatbread, Naan, or Pita (optional)

Instructions

• Prepare your grains now if you haven’t already (see the instructions for quinoa below). You can prepare this up to 24 hours ahead and store it in the fridge to save time.
• Then, prepare the beans (which you can do up to 24 hours ahead and store in the fridge). Add the drained and rinsed beans, along with the lemon zest, lemon oil, garlic, parsley, salt, pepper, and olive oil, to a small bowl. Mix well and leave uncovered to marinate at room temperature.
• Prepare quick pickled veggies now. You can do this up to 3 days in advance and store them in the fridge to save time. Add vinegar, sugar, salt, and hot water to a large jar and stir until the sugar dissolves. Add thinly sliced veggies of your choice and cover. (The thinner the slices, the faster the flavors will infuse). Cover and chill in the refrigerator until ready to serve. The leftovers can be stored in the fridge for up to two weeks. You can use the pickling liquid at least twice.
• Prepare any sauces you want to serve (e.g., Lemon Herb dip, Green Goddess dressing). Set them aside.
• Prepare kale. Add the chopped kale, along with the lemon juice, maple sugar, olive oil, salt, and pepper,r to a bowl and mix. Massage with clean hands for about 1-2 minutes to soften it. Set aside.
• Divide cooked grains into serving bowls. Add marinated white beans and massaged kale. Also, add hummus, bean dip, or pickled vegetables. Dressing of choice can be served on the side. Serve with flatbreads or pitas of your choice.
• Keep leftovers in the fridge covered. Beans can be kept for up to 3-4 days. Bean dip will last for 4 to 5 days. Dressing will be retained for four days. Massaged kale is good for 1 or 2 days. Pickled vegetables are good for about 1-2 weeks.