Pesto Sweet Potato Quinoa Bowls

Pesto Sweet Potato Quinoa Bowls

Ingredients

For the sweet potatoes and chickpeas
* 2 medium sweet potatoes, cubed
* 1 can (15 ounces) chickpeas, drained & rinsed
* 2 tablespoons avocado oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon dried parsley
* 1 teaspoon smoked paprika
* 1/2 teaspoon salt
* 1/2 teaspoon pepper

For the pesto
* 1 cup basil
* 1 cup arugula
* 1/3 cup toasted pine nuts
* 2 cloves garlic, peeled
* 1 lime, juiced
* Salt & pepper to taste
* 1/4 to 1/3 cup avocado oil

For the bowls
* 4 handfuls arugula
* 2 cups cooked quinoa
* 1/2 red onion, thinly sliced
* 2 small avocados, quartered
* Everything seasoning (optional)
* Microgreens (optional)

Instructions

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