Lunch
Vegan Superfood Grain Bowls
Quinoa forms a hearty base that meets crisp kale, sweet roasted beets, and creamy avocado in each bite. Bright lemon hummus ties the nutty sunflower seeds and tender edamame into a fresh, satisfying bowl.
- Total
- 27 min
- Prep
- 12 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 381
- Protein
- 16g
- Carbs
- 43g
- Fat
- 19g
- Fiber
- 13g
- Sugar
- 8g
- Sodium
- 188mg
Ingredients
- 1 (8 ounce) pouch microwavable quinoa
- 1/2 cup hummus
- 2 tbsp 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
- 1/4 cup unsalted toasted sunflower seeds
Instructions
- 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.