Vegan Yogi Bowls Recipe
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!
Servings: 4
Calories: 476kcal
Equipment
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
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.
Nutrition
Serving: 1serving | Calories: 476kcal | Carbohydrates: 36g | Protein: 13g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Sodium: 59mg | Potassium: 1211mg | Fiber: 11g | Sugar: 8g | Vitamin A: 10185IU | Vitamin C: 31mg | Calcium: 74mg | Iron: 5mg
