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Buddha Bowl Salad

Get ready to dig into something seriously tasty – our Buddha Bowl Salad is making waves on the cleanse menu and for all the right reasons! Packed with protein from quinoa, it’s like a base that’s as satisfying as it gets. We’ve jazzed it up with zesty lemon and orange juices, plus a drizzle of extra virgin olive oil, giving your taste buds a reason to celebrate. Crunchy arugula, snappy green beans, and those trusty canned black beans join the party, bringing a mix of textures to the table. We’ve got sun-dried tomatoes for that sweet-savory punch, and pickled red onions that bring the tang. Fresh basil adds a touch of herby goodness, while candied pumpkin seeds give a bit of sweet flair.

Serves 2


  • 1 cup Quinoa, cooked 
  • 2 cups arugula
  • 1 cup green beans (cut in half)
  • 1 cup black beans (canned work fine) 
  • 1/3 cup sun dried tomatoes 
  • 3/4 cup pickled red onion or shallots
  • 1/3 cup basil, fresh 
  • 1/4 cup pumpkin seeds (candied) 
  • Salt to taste 
  • 1 tsp honey (for seeds)
  • 1/4 cup Lemon Juice
  • 1/4 cup Fresh orange juice 
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp sea salt
  • 1 tsp ground black pepper


  1. Whisk together the lemon juice, orange juice, olive oil, salt, and pepper.

Candied Pumpkin Seeds

  1. Preheat the oven to 300 degrees F.
  2. Coat the pumpkin seeds in honey
  3. Lay the seeds out on a sheet tray
  4. Bake for 20-30 minutes or until crunchy.


  1. Prepare the quinoa according to the instructions on the packaging
  2. Blanch green beans and let them cool
  3. Strain the black beans (if canned)
  4. Layer the veggies on the salad, serve with the dressing and seeds, and enjoy!



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