Spring Buddha Bowl with Quinoa & Lemony White Beans
A Buddha bowl that’s perfect for spring! Fluffy quinoa, lemony marinated white beans, massaged kale salad, lemon & herb bean dip, Green Goddess Dressing, and optional pickled vegetables! Just 10 ingredients required and perfect for meal prep!
If you haven’t prepared your grains yet, do so now (see instructions for quinoa in the notes). This can be done up to 24 hours in advance and stored in the refrigerator to save time.
Next, prepare beans (which can also be done up to 24 hours in advance and stored in the refrigerator). Add drained, rinsed white beans to a small mixing bowl along with lemon zest, lemon juice, garlic, olive oil, salt, pepper, and parsley (optional). Mix to combine and set aside uncovered at room temperature to marinate.
If preparing quick pickled vegetables, do so now (this can also be done up to 3-5 days in advance and stored in the refrigerator to save time). To a large jar add vinegar, hot water, salt, and sugar, and stir until sugar is dissolved. Then add thinly sliced vegetables of choice (the thinner they’re sliced, the quicker the flavors infuse) and submerge. Cover and transfer to the refrigerator to chill until serving. Leftovers keep in the refrigerator for up to 1-2 weeks and the pickling liquid can be used again at least once if not twice.
Next, prepare kale. Add chopped kale to a mixing bowl along with lemon juice, maple syrup, olive oil (omit if oil-free), and salt and pepper and massage with clean hands for 1-2 minutes to soften the kale. Set aside.
To serve, divide cooked grains between serving bowls, along with marinated white beans, massaged kale, hummus or bean dip, pickled vegetables, and dressing of choice on the side. Option to serve with a flatbread or pita of choice.
Store leftovers covered in the refrigerator. Beans will keep for 3-4 days, bean dip for 4-5 days, dressing for 4-5 days, massaged kale for 1-2 days, and pickled vegetables for 1-2 weeks.
*To cook quinoa (with a yield of 1 ½ cups cooked), add 2/3 cup dry quinoa to a small saucepan with 1 ¼ cups water. For more flavor, you can sub up to half of the water with vegetable broth (something we preferred in this recipe) and/or add a pinch of salt at this time. Bring to a boil, then reduce to low and simmer covered for 18 minutes. Turn off heat and let rest with the lid on for 10 minutes. Fluff with a fork and serve. Leftovers will keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. *Prep time does not include making the Lemon & Herb White Bean Dip or Green Goddess Dressing (which are best made in advance), or the pickled vegetables (which are optional). *Nutrition information is a rough estimate calculated without optional ingredients.