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In a saucepan, cook quinoa according to package directions. Set aside.
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Fill a second saucepan with cold water and bring to a boil. Once water is boiling, gently add eggs with a spoon and cook for 5 minutes. Add kale leaves. Continue cooking for 2 minutes. Drain, then submerge in ice water for a few minutes. Peel eggs and drain kale well.
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Prepare the guacamole: In a food processor, add avocado flesh, white beans, garlic cloves, sesame seeds, olive oil, green onions and juice of 1 lime. Blend until smooth.
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Assemble the Buddha bowls: Divide quinoa among four bowls. Add kale, tomatoes, mushrooms, avocado slices, guacamole and a halved egg to each bowl.
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This recipe can be kept in the refrigerator for 3 days. Omit avocado slices and keep eggs whole until just before serving.
This recipe is available at montougo.ca.
Chef’s secret:
Use the remaining white beans and kale to whip up a delicious main-course salad for lunch!