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Superfood Buddha Bowl

2 Servings, 25 Minutes


1 cup Quinoa

1 3/4 cups Water 1/2 tsp Turmeric (powder)

1/2 tsp Sea Salt 2 Tbsp Sunripe Hummus 1/4 cup Parsley (packed)

1/4 Red Onion 8 Heirloom Cherry Tomatoes

1 Tbsp Extra Virgin Olive Oil 8 Sunripe Kalamata Olives

1 cup Baby Spinach (chopped)

2 Lemon Wedges (for serving)


  1. Cook quinoa by adding the quinoa, water, turmeric and sea salt to a small pot. Bring to a boil and stir gently. Reduce to low heat and cover, cooking for 20 minutes. Once done, fluff with a fork and set aside.

  2. Prepare the red onion and parsley by pulsing them in a food processor until finely mixed. Remove from food processor and add olive oil, chopped tomatoes and a pinch of sea salt & pepper (to taste). Set aside.

  3. Place quinoa in bowls, adding chopped spinach, olives, and parsley mixture. Then, add Sunripe Hummus, lemon wedge and any optional add-ins. Serve and enjoy!


Try Beanitos Chips (Found at Sunripe) for added crunch and/or fresh avocado!


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