Description
This vibrant Spring Buddha Bowl features fluffy quinoa, lemony marinated white beans, a massaged kale salad, bright pickled vegetables, and creamy herb & lemon bean dip, all topped with a refreshing Green Goddess Dressing. Perfect for a healthy, gluten-free, vegan meal that’s easy to prep ahead and bursting with fresh spring flavors.
Ingredients
Grains
- 1 ½ cups cooked quinoa (preferably cooked in vegetable broth for extra flavor)
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 sea salt
- 1/4 tsp 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 (equal parts radish, red onion, and carrot recommended)
Greens
- 5 cups finely chopped kale (stalky stems removed)
- 3 Tbsp lemon juice (approximately 1 lemon)
- 1 Tbsp maple syrup
- 2 tsp olive oil (omit if oil-free)
- Pinch of sea salt
- Pinch of black pepper
For Serving
- 1/2 cup Green Goddess Dressing (or Lemony Tahini Dressing or dressing of choice)
- 1/2 cup Herb & Lemon White Bean Dip (or store-bought hummus)
- Gluten-Free Flatbread, Naan, or Pita (optional)
Instructions
- Cook Quinoa: Prepare the quinoa by cooking 1 ½ cups in vegetable broth or water according to package instructions until fluffy. This can be done up to 24 hours in advance and refrigerated.
- Marinate White Beans: In a small bowl, combine drained and rinsed cannellini beans with lemon zest, lemon juice, smashed garlic, olive oil, sea salt, black pepper, and optional chopped parsley. Mix thoroughly and let it marinate uncovered at room temperature for enhanced flavor. This can also be done up to 24 hours ahead and refrigerated.
- Quick Pickle Vegetables: If using, prepare the pickled vegetables by mixing apple cider vinegar, hot water, sea salt, and sugar until dissolved in a large jar. Add thinly sliced radishes, red onions, and carrots, fully submerge them in the liquid, cover, and refrigerate for at least a few hours. These can keep in fridge for 1-2 weeks and the pickling liquid reused.
- Prepare Sauces: Make the Green Goddess Dressing and Herb & Lemon White Bean Dip (or use store-bought alternatives), and set aside for serving.
- Massage the Kale: Place chopped kale in a bowl and add lemon juice, maple syrup, olive oil (optional), sea salt, and black pepper. Massage with your hands for 1-2 minutes until the kale softens and is tender.
- Assemble the Bowl: Divide cooked quinoa into bowls. Top with marinated white beans, massaged kale, dollops of bean dip or hummus, quick pickled vegetables, and drizzle with dressing. Serve optionally with gluten-free flatbread, naan, or pita.
- Store Leftovers: Refrigerate covered leftovers separately: beans for 3-4 days, bean dip and dressing for 4-5 days, massaged kale for 1-2 days, pickled vegetables for 1-2 weeks.
Notes
- Cook quinoa using vegetable broth for added flavor.
- Marinate the beans at room temperature for best taste.
- Thinner sliced vegetables pickle faster and absorb flavor better.
- Leftovers keep well refrigerated; separate storage recommended for best freshness.
- Alternative dressings or dips can be used to customize flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Entrée
- Method: No-Cook
- Cuisine: Gluten-Free, Vegan
