Buddha Bowls

Ingredients

• 1 pouch microwave quinoa
• 1/2 cup hummus
• 2 tbsp lemon juice
• 5 oz baby kale
• 8 oz cooked sliced beets
• 1 cup frozen shelled edamame, thawed
• 1 medium avocado, sliced
• 1/4 cup unsalted toasted sunflower seeds

Instructions

1. Prepare quinoa and set aside.
2. Mix hummus and lemon juice in a bowl, thinning with water as needed. Refrigerate in lidded containers.
3. Divide kale among containers and top with quinoa, beets, edamame, and sunflower seeds.
4. When ready to eat, add the avocado and hummus dressing.