I topped buddha bowls with my Basil & Beet Green Pesto Hummus. In addition to the bean purée, they had tri-color quinoa w/ French lentils, cucumber-tomato salad (similar to tabbouleh without the bulgur), ginger-pickled golden beets & carrots, roasted Clarita squash (via air fryer), fresh radishes and spinach, kalamata olives, and toasted pine nuts.