Recipe Details

Ingredients

• ¾ cup canned black beans, rinsed

• ⅔ cup cooked quinoa

• ¼ cup hummus

• 1 tablespoon lime juice

• ¼ medium avocado, diced

• 3 tablespoons pico de gallo

• 2 tablespoons chopped fresh cilantro

Description

Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.

Tips:  Assemble Buddha bowl up to 1 day in advance, with dressing on the side. To prevent avocado from browning if making ahead, toss with a squeeze of lime juice after dicing.