Mexican Quinoa Salad With Citrus Dressing

Searching for some vegetarian//vegan friendly dinners that’ll actually fill you up [for more than two hours…]? Look no further! ; ) This power bowl recipe has it all — protein, carbs, healthy fats, veggies — ++ it makes for great leftovers!

INGREDIENTS

*for the salad [makes 3-4 servings]

2 small Sweet Potatoes

4 cups Arugula

1 cup Quinoa

1 Avocado

1 can Black Beans

½ cup Pumpkin Seeds

3 tbsp Cilantro

*for the dressing

¼ cup Lemon Juice

2 tbsp Apple Cider Vinegar

2 tbsp Olive Oil

DIRECTIONS

1] Preheat the oven to 375℉, dice the sweet potatoes, + pop in the oven for about 20 minutes. If you don’t have access to an oven, you can microwave the sweet potato instead!

sweet pots

 

 

 

 

 

 

 

 

 2] Prep the quinoa according to the package directions. Wash + prep your arugula, rise + drain the beans, ++ slice up the avocado.

quinoa

 3] Whisk together all ingredients for the dressing + add salt + pepper to taste. ++Assemble your power bowl + eat up! 

salad

PIN + SAVE FOR LATER!

pinterest

Share your creations on instagram + let us know what you think of the recipe by tagging — @CHAARG + #CHAARGeats!

+xo, Teresa

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