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.

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

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

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, about 2 tablespoons. Drizzle over buddha bowls and serve.