How to Make Vegan Yogi Bowls
Step #1: Prepare the quinoa as directed; keep it covered and set it aside. 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! 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. You can reheat the quinoa, sweet potatoes, and chickpeas separately in a microwave or on a stovetop until warm.
