This power bowl is packed with “super food” nutrients and will leave you feeling full and satisfied for hours. It’s topped with a drizzle of my avocado pesto which adds so much flavor!
*This recipe makes approximately 6 servings and is perfect for meal prepping!
- 2 sweet potatoes
- 2 cups cooked quinoa
- 3 cups arugula
- 1 Tbsp olive oil
- 1 Tbsp freshly chopped rosemary
- Salt and pepper to taste
- Avocado pesto recipe
Preheat your oven to 425°.
Wash and dry all produce. Peel your sweet potatoes and cut into small cubes (this way they won’t take as long to roast and you’ll get more sweet potato in each bite!), toss with your olive oil, salt and pepper, chopped rosemary, and roast in the oven for approximately 25 minutes. Toss halfway through roasting.
Cook quinoa according to packaging instructions.
Follow the link to my avocado pesto recipe and prepare this while your sweet potatoes roast and set aside.
Once everything has finished cooking, add your arugula, sweet potatoes, and quinoa to a large serving bowl and toss well to make sure ingredients are evenly distributed.
Drizzle avocado pesto on top and enjoy!