Watermelon and Arugula Bowl

©2019 By Sapana Chandra. All rights reserved. Excerpted from Plant Power Bowls by permission of Sasquatch Books.

  • Yield: Two Bowls

Ingredients

The Bowl:

  • 2 big handfuls arugula
  • 2 cups cooked chickpeas
  • 2 cups cooked quinoa
  • 2 cups diced watermelon (about 1-inch cubes)
  • 1⁄2 cup blueberries
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons pepitas
  • 1⁄2 medium lime, halved
  • 1⁄2 cup Creamy Cashew Dressing (recipe follows)

 

Creamy Cashew Dressing:

Makes about ½ cup

  • 1⁄2 cup raw cashews, soaked in water for 30 minutes
  • 1⁄2 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Pinch of sea salt
  • Pinch of freshly ground black pepper

Directions

The Bowl:

  1. Assemble each bowl with half of the arugula, chickpeas, quinoa, watermelon, blueberries, mint, and pepitas.
  2. Garnish with a lime wedge and drizzle with the dressing.

 

Creamy Cashew Dressing:

  1. Rinse and drain the cashews. In a blender, combine the cashews, water, lemon juice, oil, salt, and pepper. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.

Note

About the Author

Sapana Chandra is a plant-based professional cook, digital media influencer, and holistic health coach. After a successful 13-year corporate career in technology and product management, Sapana launched Real + Vibrant in 2016 after healing herself from chronic illness. Real + Vibrant is a growing healthy lifestyle business where Sapana teaches her audience how to cook simple, delicious, mostly plant-based meals.

  • Yield: Two Bowls
  • Ingredients:

    The Bowl:

    • 2 big handfuls arugula
    • 2 cups cooked chickpeas
    • 2 cups cooked quinoa
    • 2 cups diced watermelon (about 1-inch cubes)
    • 1⁄2 cup blueberries
    • 2 tablespoons fresh mint leaves
    • 2 tablespoons pepitas
    • 1⁄2 medium lime, halved
    • 1⁄2 cup Creamy Cashew Dressing (recipe follows)

     

    Creamy Cashew Dressing:

    Makes about ½ cup

    • 1⁄2 cup raw cashews, soaked in water for 30 minutes
    • 1⁄2 cup water
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons extra-virgin olive oil
    • Pinch of sea salt
    • Pinch of freshly ground black pepper
  • Directions:

    The Bowl:

    1. Assemble each bowl with half of the arugula, chickpeas, quinoa, watermelon, blueberries, mint, and pepitas.
    2. Garnish with a lime wedge and drizzle with the dressing.

     

    Creamy Cashew Dressing:

    1. Rinse and drain the cashews. In a blender, combine the cashews, water, lemon juice, oil, salt, and pepper. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.
  • Note:

    About the Author

    Sapana Chandra is a plant-based professional cook, digital media influencer, and holistic health coach. After a successful 13-year corporate career in technology and product management, Sapana launched Real + Vibrant in 2016 after healing herself from chronic illness. Real + Vibrant is a growing healthy lifestyle business where Sapana teaches her audience how to cook simple, delicious, mostly plant-based meals.

  • Credit:

    ©2019 By Sapana Chandra. All rights reserved. Excerpted from Plant Power Bowls by permission of Sasquatch Books.

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