Spring Buddha Bowl
Beans & Quinoa
- 1 15 oz can Cannellini beans Drained and rinsed
- 1 1/2 cup Cooked quinoa Cook in vegetable broth for added flavour
- 1 tsp Lemon zest
- 2 tbsp lemon juice
- 2 cloves Garlic Pressed or finely minced then smashed
- 1 tbsp Olive oil
- 1/4 tsp Salt To taste
- 1/4 tsp Black pepper To taste
- 5 cups Kale Finely chopped, stems removed
- 3 tbsp Lemon juice
- 1 tbsp Maple syrup
- 2 tsp Olive oil
For Pickled Vegetables (optional)
- 2/3 cup Apple cidar vinegar
- 2/3 cup Hot water
- 1/2 tsp Salt
- 2 tsp Cane sugar Or stevia, to taste
- 1 1/2 cup Equal parts radish, red onion, and carrot Thinly sliced
- 1/2 cup Dressing of choice
- 1/2 cup Hummus
- Pita or Naan bread
- Add drained, rinsed white beans and quinoa to a small mixing bowl along with lemon zest, lemon juice, garlic, olive oil, salt and pepper. Mix to combine, and set aside uncovered at room temperature to marinate.
- 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.
- Add chopped kale to a mixing bowl along withlemon juice, maple syrup, olive oil (omit if oil-free), and salt and pepper andmassage with clean hands for 1-2 minutes to soften the kale. Set aside.
- 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. Recipe and photo by: Minimalist Baker