Vegan Yogi Bowls

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!

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!

Yes, look at those delicious colors, this bowl tastes as good as it looks!

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!

And it is good for you too!

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, 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!

After a workout I like to keep the good vibes going and eat something that does my body good.  These bowls do that.

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!

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!

Save some time with this great 3-in-1 Avocado peeler, slicer and pitter tool.

Make sure to plan ahead to make this cashew sauce – the cashews need to be soaked before you puree them!

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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!

Here’s the Recipe!

Vegan Yogi Bowls

Vegan Yogi Bowls

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!

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 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)

Instructions

  1. Prepare the quinoa as directed; keep covered and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Place a pitted avocado half on top of each bowl and fill with cashew sauce. Garnish with pepitas and serve warm.

Nutrition

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 797|Total Fat: 49g|Saturated Fat: 8g|Trans Fat: 0g|Unsaturated Fat: 38g|Cholesterol: 1mg|Sodium: 432mg|Carbohydrates: 81g|Fiber: 22g|Sugar: 18g|Protein: 20g|

Nutrition information has been auto-calculated for your convenience.

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Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

February 26, 2016 | Last Updated on August 13, 2021 by Linda

1 thought on “Vegan Yogi Bowls”

  1. I added some kalamata olives to this and drizzled a small amount of balsamic vinegar over it. It turned out fabulous.

    Reply

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