Watermelon and Arugula Bowl
Yield: Two Bowls
Credit:
©2019 By Sapana Chandra. All rights reserved. Excerpted from Plant Power Bowls by permission of Sasquatch Books.
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:
- Assemble each bowl with half of the arugula, chickpeas, quinoa, watermelon, blueberries, mint, and pepitas.
- Garnish with a lime wedge and drizzle with the dressing.
Creamy Cashew Dressing:
- 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.
Recipe 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.
