Step 1

Start by cooking quinoa. In a saucepan add 1 cup quinoa to 2 cups water. Bring to a boil then reduce heat, add turmeric and pinch sea salt, and simmer for 12-15 minutes or until cooked and pillowy.

Step 2

Spiralize zucchini (or grate it), and grate carrots, chop beetroot, and thinly slice avocado and cucumber.

Step 3

Divide quinoa, edamame, zucchini, carrots, beetroot, avocado and cucumber between bowls. Divide hummus between each bowl.

Step 4

Prepare dressing: In a small bowl add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and pinch salt and pepper. Whisk to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons. Drizzle over buddha bowls and serve.