Meal Prep Vegan Superfood Bowl
(makes 4 servings)
- 8 oz (250 g) package of microwavable quinoa (or 2 cups/125 g cooked)
- ½ cup (120 g) of hummus
- 2 Tbsp fresh lemon or lime juice
- 5 oz (140 g) package baby spinach, rinsed
- 8 oz (225 g) package cooked refrigerated baby beets (produce section)
- 1 cup (140 g) frozen shelled edamame, thawed
- 1 avocado (slice right before serving)
- ¼ cup (30 g) unsalted toasted pepitas (pumpkin seeds)
Prepare the quinoa according to the package directions.
While the quinoa cools, make the dressing: whisk together the hummus and lemon/lime juice. If it’s too thick, drizzle in a few drops of water to thin to your desired consistency. Set aside.
Divide the spinach among 4 reusable containers. In each container, add a quarter of the quinoa, beets, edamame, and pepitas.
When you’re ready to eat, top each serving with ¼ of the hummus dressing and toss well before adding ¼ of the avocado, cut into slices.
Yum!
I hope this recipe makes your lunches easier and more delicious.
Make it an amazing day,
{{company_owner}}
{{company_website}}
