Vegan Yogi Bowls Recipe

Name: Vegan Yogi Bowls Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 cup dry red quinoa; 2 teaspoons walnut; 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; 1 cup cashew sauce; 4 tablespoons Pepitas

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
476 kcal
Course
Main Course
Cuisine
North American

Vegan Yogi Bowls Recipe

Farrah Baldwin

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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!

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Ingredients

Servings

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

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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.

Equipments used:

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 Information

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Serving 1serving Calories 476kcal (24%) Carbohydrates 36g (12%) Protein 13g (26%) Fat 35g (54%) Saturated Fat 6g (30%) Polyunsaturated Fat 7g Monounsaturated Fat 19g Trans Fat 0.01g Sodium 59mg (2%) Potassium 1211mg (35%) Fiber 11g (44%) Sugar 8g (16%) Vitamin A 10185IU (204%) Vitamin C 31mg (34%) Calcium 74mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 476 kcal

% Daily Value*

Serving	1serving
Calories	476kcal	24%
Carbohydrates	36g	12%
Protein	13g	26%
Fat	35g	54%
Saturated Fat	6g	30%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	19g	95%
Trans Fat	0.01g	1%
Sodium	59mg	2%
Potassium	1211mg	26%
Fiber	11g	44%
Sugar	8g	16%
Vitamin A	10185IU	204%
Vitamin C	31mg	34%
Calcium	74mg	7%
Iron	5mg	28%