Vegan Yogi Bowls

• Vegetarian

• Produce

  • 2 cups Arugula
  • 2 Avocados, pitted and peeled
  • 2 cups Cherry tomatoes
  • 1 (14-ounce can Chickpeas
  • 2 cups Sweet potato

• Condiments

  • 1 cup Cashew sauce

• Pasta & Grains

  • 1 cup Quinoa, dry red

• Nuts & Seeds

  • 4 tbsp Pepitas
  • 2 tsp Walnut

Found on thewanderlustkitchen.com

Description

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)

Directions

• 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.