What happens when you can’t get enough of the avocado and pomegranate combo, but want something a little more filling? You create this quinoa power bowl instead! Filling—but not heavy—this recipe is great for lunch and dinner, and you can prep it ahead of time for the week to come.
Makes 4 servings
*For the salad
2 small sweet potatoes
4 cups arugula
1 cup quinoa
1 can chickpeas
½ cup pomegranate seeds
½ cup pumpkin seeds
½ cup feta cheese
*For the dressing
¼ cup lemon juice
2 tbsp apple cider vinegar
2 tbsp olive oOil
Salt + pepper to taste
1] Preheat the oven to 375℉.
2] Dice the sweet potato and bake in the oven for about 20 minutes. If you don’t have access to an oven, you can microwave the sweet potato instead!
3] Follow the directions on the package to prepare the quinoa.
4] Wash and prep your arugula.
5] Slice up the avocado.
6] Whisk together all ingredients for the dressing and add salt and pepper to taste.
7] Assemble your power bowl and eat up!
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Teresa Sandoval is CHAARG’s Creative Project Lead. She dedicates her free time to any and all activities that let her get outside. When she isn’t taking her dog for a run or spending time in the sunshine, she can be found getting messy and creative in the kitchen.