quinoa, hummus, roasted cauliflower, beets & yams, grilled avocado, broccolini & kale salad.

Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Cook Quinoa

Preheat oven to 400°F (200°C). Chop cauliflower into florets, beets into wedges, and yams into cubes. Toss with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

Roast Vegetables

Cut the avocado in half, remove the pit, and brush the cut side with olive oil. Grill on medium heat for about 3-4 minutes until grill marks appear.

Grill Avocado

In a bowl, toss the chopped broccolini and kale with olive oil, salt, and pepper. Massage the kale for a few minutes to soften it.

Prepare Broccolini and Kale Salad

In a large bowl, layer the cooked quinoa, roasted vegetables, grilled avocado, and hummus. Top with the broccolini and kale salad. Drizzle with additional olive oil or lemon juice if desired.

buddha bowl

Recipe information

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