This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets. Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
- 1 (8 ounce) pouch microwavable quinoa
- ½ cup hummus
- 2 tablespoons lemon juice
- 1 (5 ounce) package baby kale
- 1 (8 ounce) package refrigerated cooked whole baby beets, sliced (or 2 cups from salad bar)
- 1 cup frozen shelled edamame, thawed
- 1 medium avocado, sliced
- ¼ cup unsalted toasted sunflower seeds
- Step 1
Prepare quinoa according to package directions; set aside to cool.
Combine hummus and lemon juice in a small bowl. Thin with water to desired dressing consistency. Divide the dressing among 4 small condiment containers with lids and refrigerate.
Divide baby kale among 4 single-serving containers with lids. Top each with 1/2 cup of the quinoa, 1/2 cup beets, 1/4 cup edamame and 1 tablespoon sunflower seeds.
When ready to eat, top with 1/4 avocado and the hummus dressing.
To make ahead: Refrigerate bowls and dressing separately for up to 4 days. Wait to add avocado until ready to eat to prevent browning.
Serving Size: 1 container Per Serving: 381 calories; protein 16.2g; carbohydrates 43.1g; dietary fiber 13.2g; sugars 7.7g; fat 18.6g; saturated fat 2.4g; vitamin a iu 3764IU; vitamin c 55mg; folate 341.8mcg; calcium 126.3mg; iron 4.6mg; magnesium 161.2mg; potassium 1065.8mg; sodium 188.2mg. Exchanges:
2 1/2 fat, 2 starch, 1 lean protein, 1/2 high-fat protein, 1/2 vegetable