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Export 12 ingredients for grocery delivery
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.
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