Beans & LegumesHealthyMain DishNorth AmericanUnder 30 MinutesVeganVegetarian

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 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 from 2 votes
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Course: Main Dish
Cuisine: North American
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4
Calories: 797kcal
Author: The Wanderlust Kitchen
Print Recipe

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

  • 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.
Nutrition Facts
Vegan Yogi Bowls Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
797
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
38
g
Cholesterol
 
1
mg
0
%
Sodium
 
432
mg
19
%
Carbohydrates
 
81
g
27
%
Fiber
 
22
g
92
%
Sugar
 
18
g
20
%
Protein
 
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

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