Spring Buddha Bowl with Quinoa & Lemony White Beans

Name: Spring Buddha Bowl with Quinoa & Lemony White Beans
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 (Servings)
Ingredients: 1 ½ cups cooked quinoa; 1 (15-oz) can cannellini beans; 1 tsp lemon zest; 2 Tbsp lemon juice; 2 cloves garlic, pressed or finely minced then smashed; 1 Tbsp olive oil; 1/4 tsp each sea salt and black pepper; 1 Tbsp fresh chopped parsley; 2/3 cup apple cider vinegar; 2/3 cup hot water; 1/2 tsp sea salt; 2 tsp organic cane sugar; 1 ½ cups thinly sliced vegetables; 5 cups finely chopped kale; 3 Tbsp lemon juice; 1 Tbsp maple syrup; 2 tsp olive oil; 1 healthy pinch each sea salt and black pepper; 1/2 cup Green Goddess Dressing; 1/2 cup Herb & Lemon White Bean Dip; Gluten-Free Flatbread

User Reviews

4.9

66 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
3 (Servings)
Calories
450 kcal
Course
Main Course
Cuisine
Vegan

Spring Buddha Bowl with Quinoa & Lemony White Beans

Valerie Marks

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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!

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Ingredients

Servings

QUINOA

1 ½ cups cooked quinoa (cook in vegetable broth for more flavor // see notes for method)

BEANS

1 (15-oz) can cannellini beans (drained and rinsed well)
1 tsp lemon zest
2 Tbsp lemon juice
2 cloves garlic, pressed or finely minced then smashed
1 Tbsp olive oil
1/4 tsp each sea salt and black pepper
1 Tbsp fresh chopped parsley (optional)

QUICK PICKLED VEGETABLES optional

2/3 cup apple cider vinegar
2/3 cup hot water
1/2 tsp sea salt
2 tsp organic cane sugar (or stevia to taste)
1 ½ cups thinly sliced vegetables (we recommend equal parts radish, red onion, and carrot // slice with a mandolin for extra thin texture)

GREENS

5 cups finely chopped kale (stalky stems removed)
3 Tbsp lemon juice (as recipe is written, ~1 lemon)
1 Tbsp maple syrup
2 tsp olive oil (if oil-free, omit)
1 healthy pinch each sea salt and black pepper

FOR SERVING

1/2 cup Green Goddess Dressing (or Lemony Tahini Dressing // or other dressing of choice)
1/2 cup Herb & Lemon White Bean Dip (or sub store-bought hummus)
Gluten-Free Flatbread , Naan, or Pita (optional)

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Instructions

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.
At this time, prepare any sauces (e.g., Lemon Herb Dip or Green Goddess Dressing) for serving and set aside.
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.

Notes

*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.

Nutrition Information

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Serving 1bowl Calories 450 (23%) Carbohydrates 57.8g (19%) Protein 16.1g (32%) Fat 19.1g (29%) Saturated Fat 2.7g (14%) Polyunsaturated Fat 3.9g Monounsaturated Fat 10g Trans Fat 0g Cholesterol 0mg (0%) Sodium 658mg (27%) Potassium 792mg (23%) Fiber 11.6g (46%) Sugar 10g (20%) Vitamin A 2056IU (41%) Vitamin C 52.9mg (59%) Calcium 201mg (20%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 3(Servings)

Amount Per Serving

Calories 450 kcal

% Daily Value*

Serving	1bowl
Calories	450	23%
Carbohydrates	57.8g	19%
Protein	16.1g	32%
Fat	19.1g	29%
Saturated Fat	2.7g	14%
Polyunsaturated Fat	3.9g	23%
Monounsaturated Fat	10g	50%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	658mg	27%
Potassium	792mg	17%
Fiber	11.6g	46%
Sugar	10g	20%
Vitamin A	2056IU	41%
Vitamin C	52.9mg	59%
Calcium	201mg	20%
Iron	5.6mg	31%