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!
*for the salad [makes 3-4 servings]
2 small Sweet Potatoes
4 cups Arugula
1 cup Quinoa
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
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!
2] Prep the quinoa according to the package directions. Wash + prep your arugula, rise + drain the beans, ++ slice up the avocado.
3] Whisk together all ingredients for the dressing + add salt + pepper to taste. ++Assemble your power bowl + eat up!
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