Elevate your post-yoga nourishment with our Vegan Yogi Bowls! Bursting with flavors and loaded with nutrients, they perfectly complement your mindful lifestyle and ready in 30 minutes!
Yes, look at those delicious colors; this bowl tastes as good as it looks! And it’s good for you too!
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 it when food makes you feel satisfied but not overly stuffed or tired. Winning!
Table of Contents
Reasons to Love This Vegan Bowl
- Packed with vitamins and minerals, these Yogi Bowls are a powerhouse of nutrition.
- I love that each bowl offers a variety of flavors.
- Adaptable to individual tastes and dietary needs, each bowl is customizable.
Recipe Ingredients
- Sweet Potato: Its natural sweetness and creamy texture enhance the bowl’s depth.
- Chickpeas: Earthy and slightly nutty, they add a protein-rich, textural contrast.
- Cashew Sauce: Creamy and rich, it brings a luxurious, nutty flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Enhance your Vegan Yogi Bowl with various garnishes. Add fresh herbs like fresh cilantro or parsley for a fresh flavor, sesame or flaxseeds for crunch, red pepper flakes or sriracha for heat, and a squeeze of lemon or lime for tang.
- Quinoa Variations: For a twist on quinoa in your Vegan Yogi Bowl, consider alternatives like nutty brown rice, fluffy couscous or bulgur wheat (not gluten-free), low-carb cauliflower rice, or heartier barley or farro.
- Dressing Alternatives: For a twist on the cashew sauce, add tahini for creamy bitterness, diluted white miso for savory umami, or ginger miso tahini dressing featuring fresh ginger for a zesty, nutty kick, or gomashio—a seaweed/sea salt/sesame blend—for a salty, umami crunch.
How to Make Vegan Yogi Bowls
Step #1: Prepare the quinoa as directed; keep it covered and set it aside.
Step #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.
Step #3: Add another teaspoon of oil to the pan along with the chickpeas. Sauté for 3-4 minutes, until the chickpeas are toasted and the sweet potatoes are fork-tender. Turn off the heat and set aside.
Step #4: Divide the quinoa into four bowls. Place a quarter of the sweet potato and chickpea mixture into each bowl, then top with arugula and tomato.
Step #5: Place a pitted avocado half on top of each bowl and fill with cashew sauce. Garnish with pepitas and serve warm.
Expert Tips
- Time-Saving Tool: Save some time with this great 3-in-1 avocado peeler, slicer, and pitter tool.
- Preparation Tip: Make sure to plan ahead to make this cashew sauce – the cashews need to be soaked before you puree them!
- Roast the Potatoes: For an added depth of flavor, roast the sweet potatoes in the oven at 200°C (392°F) until slightly caramelized before adding them to the skillet. This enhances their natural sweetness and texture.
Frequently Asked Questions
Absolutely! Cauliflower, roasted Brussels sprouts, steamed broccoli, snow peas, cucumber, kale leaves, lentils, or sautéed spinach are great options. Just keep in mind the cooking times and methods may vary slightly depending on the vegetables you choose.
Add soy sauce or tamari to the Vegan Yogi Bowl for an extra burst of flavor. Soy sauce will bring a rich, salty depth, while tamari, which is gluten-free, offers a similar umami profile with a slightly smoother taste.
Storage Info
Store your Vegan Yogi Bowl leftovers in an airtight container in the refrigerator; it should stay fresh for up to 3 days.
You can reheat the quinoa, sweet potatoes, and chickpeas separately in a microwave or on a stovetop until warm.
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Vegan Yogi Bowls Recipe
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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 it covered and set it 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. Sauté 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 bowl, 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.
NOTES
Nutrition
I had everything except the pepitas so I skipped them. Still tasted good and the cashew dressing brought it together.
I added some kalamata olives to this and drizzled a small amount of balsamic vinegar over it. It turned out fabulous.