Calling all plant lovers! Full of mixed greens, chickpeas, beets, toasted pistachios, quinoa, avocado and drizzled with a sherry vinaigrette, this bowl is sure to satisfy you plant-based taste buds! Great for a lunch at work or a simple dinner!
Ingredients
- 8 c. Mixed greens
- 2 ea. Avocados From Mexico, sliced
- 2 c. Quinoa, cooked
- 2 c. Chickpeas, cooked
- 2 c. Roasted beets, diced
- 1/2 c. Toasted pistachios, chopped
- Salt and pepper, to taste
- Sherry Vinaigrette
- 2 T. Avocado oil
- 2 T. Sherry vinegar
- 2 T. Red wine vinegar
- 1 t. Dijon mustard
- 1 ea. Garlic cloves, minced
- Salt, to taste
- Pepper, to taste
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Instructions
- In a medium bowl, add avocado oil, sherry vinegar, red wine vinegar, dijon mustard, garlic cloves and salt and pepper. Stir until well combined
- In large bowls, evenly distribute the mixed greens, quinoa, chickpeas, roasted beets, avocado, pistachios and sherry vinaigrette.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
