Spring Buddha Bowl with Quinoa & Lemony White Beans

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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.