A customizable vegan friendly and gluten-free kale and quinoa buddha bowl. With tomato, avocado, black beans, corn, and more!
On a recent visit to my moms house, I decided to do something nice and clean out her fridge.
Boy did I not know what I was getting into! (Sorry mom.)
For fear of getting into (even more) trouble with her, I won't share the photo of all the food all out on the island. But it was a lot!
I'm pretty sure she had like 17 bags of rice in her fridge.
It quickly turned into operation MEAL PREP so the food wasn't wasted!
Even with all that rice I went with quinoa as the base instead, since there was plenty of that too.
These bowls are great for using up whatever you've got and adding a little variety to your lunches.
This combo was inspired by an east-coast restaurant chain called B. Good that I've been obsessed with lately.
Most frequently I order their “Spicy Avocado and Lime Bowl” which is amazingly delicious.
I even walked 3 miles there the other day to reward myself with it for lunch. (Too bad I didn't think about the fact that I had to walk back.)
The base is kale + quinoa, then black beans, tomato, avocado, corn, cilantro (or parsley), lime juice, cumin.
You can add olive oil or salad dressing on top, or if you're like me, you'll want some hot sauce on there.
What's your favorite buddha bowl combination?
Kale and quinoa buddha bowl
- 1 cup shredded kale
- 1/2 cup cooked quinoa
- 1/4 cup black beans
- 1/4 cup corn
- 1 small tomato , sliced
- 1/2 avocado , sliced
- 1/2 teaspoon cumin
- juice of 1 lime
- cilantro (or parsley)
- sprinkle of sea salt
- olive oil or your favorite salad dressing
- hot sauce (optional)
- dollop of greek yogurt (optional, leave off if vegan)
- In a bowl, add kale, quinoa, black beans, corn, tomato, and avocado slices.
- Sprinkle cumin and lime juice on top, garnish with cilantro and top with desired dressing or sauce.
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