Lunch recipe

How to make Vegan Superfood Buddha Bowls for Lunch Recipes for Diabetic Patients

This recipe full vegan Buddha dish comes together in 15 minutes with the help of a few snacks for snacks like baby prewashed baby kale, computerized quinoa and cooked beans. Pack this in advance to save a snack for a meal or dinner on a busy night.

Ingredients

  • 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

Instructions Checklist

 Step 1

  1. Adjust quinoa according to package guidelines; set aside to cool.

 Step 2

  • Combine hummus and lemon juice in a small bowl. It is thin to water to fit the way you want. Divide the dressing between 4 small containers with bottles and a refrigerator.

 Step 3

  • Divide baby kale into 4 self-serving containers with bottles. Top each with 1/2 cup quinoa, 1/2 cup beets, 1/4 cup edamame and 1 teaspoon sunflower seeds

 Step 4

  • When ready to eat, top with 1/4 avocado and dressing hummus.

Nutrition Facts

Serving Size: 1 Container With Assist: 381 Calories; protein 16.2g; carbohydrates 43.1g; diet fiber 13.2g; sugar 7.7g; 18.6g fat; saturated fat 2.4g; vitamin a iu 3764IU; vitamin c 55mg; file 341.8mcg; calcium 126.3mg; iron 4.6mg; magnesium 161.2mg; potassium 1065.8mg; sodium 188.2mg. Trading:

2 1/2 Fat, 2 Starch, 1 Depleted Protein, 1/2 High Fat Protein, 1/2 Vegetables

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