It’s like your favorite yoga class in a bowl — balanced, bright, and maybe just a little smug. Our Persian Lime Olive Oil adds zip to the quinoa, while the Pomegranate Balsamic brings sweet complexity to roasted veggies and avocado. Health food has never had this much sass.

I N G R E D I E N T S :

• 1 cup cooked quinoa
• 1 sweet potato, diced and roasted
• 1 cup chickpeas, roasted
• ½ avocado, sliced
• 2 tbsp Rocky Mountain Olive Oil Persian Lime Infused Olive Oil
• 1 tbsp Rocky Mountain Olive Oil Pomegranate Dark Balsamic Vinegar
• salt, pepper, and chopped parsley

I N S T R U C T I O N S :

1. Preheat oven to 400°F.
2. Toss diced sweet potato and chickpeas with 1 tbsp Persian Lime Olive Oil, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes until golden and crisp.
4. Warm the cooked quinoa and toss with 1 tbsp Persian Lime Olive Oil.
5. Assemble the bowl: add quinoa to the base, then top with roasted sweet potatoes, chickpeas, and sliced avocado.
6. Drizzle with Pomegranate Balsamic.
7. Garnish with chopped parsley and serve warm or at room temperature