my-diet-bowls

Turmeric Beet Hummus Buddha Bowl

Name: Turmeric Beet Hummus Buddha Bowl
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 147 g quinoa, cooked; 121 g beets, cooked and diced; 112 g chickpeas, cooked and drained; 43 g kale, shredded; 78 g cucumber, sliced; 52 g hummus; 13 g lemon juice; 2 g ground turmeric; 7 g olive oil; 12 g sunflower seeds; 2 g salt

This roasted dish pairs beets, cooked and diced with hummus, ground turmeric and quinoa, cooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Mediterranean High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

85 g Carbohydrates

20 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

147g quinoa, cooked 176 kcal
121g beets, cooked and diced 53 kcal
112g chickpeas, cooked and drained 184 kcal
43g kale, shredded 21 kcal
78g cucumber, sliced 12 kcal
52g hummus 62 kcal
13g lemon juice 4 kcal
2g ground turmeric 6 kcal
7g olive oil 62 kcal
12g sunflower seeds 70 kcal
2g salt 0 kcal

Cooking instructions

beets
Roast or steam beet until tender; cool, peel, and dice (or use pre-cooked).
quinoa
Warm cooked quinoa.
hummuslemon juiceground turmericsalt
Whisk hummus with lemon juice and turmeric; add 1-2 tbsp water to make it drizzleable. Season with a pinch of salt.
kaleolive oilsalt
Massage kale briefly with olive oil and a pinch of salt to soften.
quinoabeetschickpeaskalecucumberhummusground turmericsunflower seeds
Assemble bowl: quinoa, kale, beets, cucumber, and chickpeas. Drizzle turmeric hummus sauce and sprinkle with sunflower seeds.