Nothing spoils a great session on the yoga mat like a not-so-wholesome meal. These vegan yogi bowls are filled with protein-packed quinoa, chickpeas, arugula, and pepita seeds. Tomatoes and roasted vegetables add a bright burst of flavor, while avocado and cashew sauce add a creamy texture to the mix. These bowls will become your favorite post-workout fix!
When I was but a wee child (getting weird here today, guys), I took dance lessons.
My three sisters and I were enrolled in tap, jazz, ballet, lyrical, and some of us took Taekwondo and piano lessons. I also remember a few years of keyboard typing and art lessons, as well as brief stints in Mandarin Chinese and gymnastics.
My parents were, to say the least, extremely busy. My step-dad worked full time outside the home and, on top of that, he and my mom owned a business together. They worked their asses off, yet somehow managed to find time to take us to all of our activities.
On a few nights per week, my step-dad would pick me up from dance class on his way home from work. He drove this old (even for the time) blue GMC truck, and he’d let me practice shifting gears while he managed the clutch.
Sometimes I’d earn stickers from my dance classes, and he’d let me decorate his steering wheel with pastel bunnies, Lisa Frank unicorns, and sparkly tap shoes.
Part of our little drive-home routine was to stop and pick up food for the family. About once per week while my mom was at home managing the business, the laundry, and the other three daughters, my step-dad and I would cruise the blue truck through the Taco Bell drive thru and make an attempt at bringing home a quick dinner for the family.
I say “attempt” because not one time in all the years my family hit up that Taco Bell did we ever receive exactly what we ordered.
We’d get home with a grab bag of tacos and burritos and somehow find a way to divvy up the spoils among ourselves. We’d trade add-tomato-tacos for no-red-sauce-bean-burritos and hope that we’d all end up with something we liked.
I was a pretty hardcore Taco Bell junkie up until a few years ago when I decided to give up all fast food. I distinctly remember the feeling of digging into a greasy hamburger after spending hours at the dance studio. It was satisfying for about two minutes, until I would begin to experience that familiar feeling of oil spreading through my arteries.
Now, I’m no scientist, and I’m not saying that oil is *actually* spreading through your arteries when you eat a hamburger… but sometimes it feels that way, right?
I’m older and wiser now (bahaha, not really), so after a workout I like to keep the good vibes going and eat sometime that does my body good.
After you scarf down this bowl of roasted sweet potatoes, red quinoa, toasted chickpeas, arugula, tomatoes, avocado, and creamy cashew sauce, you’ll feel entirely satiated. I love when food makes you feel satisfied, but not overly stuffed or tired. Winning!
Make sure to plan ahead to make this cashew sauce – the cashews need to be soaked before you puree them!
Here’s Your Recipe!
Nothing spoils a great session on the yoga mat like a not-so-wholesome meal. These yogi bowls are filled with protein-packed quinoa, arugula, and pepita seeds. Tomatoes add a bright burst of flavor, while avocado and cashew sauce add a creamy texture to the mix. These bowls will become your favorite post-workout fix!
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 cup dry red quinoa
- 2 teaspoons walnut, avocado, or olive oil, divided
- 2 cups diced sweet potato
- 1 (14-ounce) can chickpeas, drained, rinsed, and patted dry
- 2 cups arugula
- 2 cups halved cherry tomatoes
- 2 avocados, halved, pitted, and peeled
- 1 cup cashew sauce
- 4 tablespoons pepitas (shelled pumpkin seeds)
- Prepare the quinoa as directed; keep covered and set aside.
- Heat one teaspoon of the walnut oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the sweet potatoes and toss well to coat. Cover the pan and cook for 2-3 minutes, until the sweet potatoes are bright orange all the way through.
- Add another teaspoon of oil to the pan along with the chickpeas. Saute for 3-4 minutes, until the chickpeas are toasted and the sweet potatoes are fork-tender. Turn off the heat and set aside.
- Divide the quinoa into four bowls. Place a quarter of the sweet potato and chickpea mixture into each of the bowls, then top with arugula and tomato.
- Place a pitted avocado half on top of each bowl and fill with cashew sauce. Garnish with pepitas and serve warm.