Made with warming cinnamon, ginger, and chili, this bright and seasonal hodgepodge is perfect for those late summer nights when it’s just breezy enough to open the windows and feel alive. This vegetable packed recipe is more of an artistic reference than anything – throw in whatever farmer’s market find speaks to you (within reason of course, I’m not sure this is the time to break out your watermelon radish.. or watermelon)! I serve my yoga bowl over ½ cup of fluffy brown rice or quinoa and topped with thick slices of creamy avocado and crunchy toasted cashews.
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<br />Nutritional Information [per serving, about 1 ¾ cups]
<br />225 Calories, 40g Carbohydrates, 3g Fat, 12.5g Protein, 13.5g Fiber, 10g Sugar

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