Cook the brown rice and quinoa accordingly.
While cooking the grains, take one sweet potato and dice into cubes or turn into noodles using a spiralizer, drizzle with olive oil, season with the suggested seasonings, and cook in a pan on the stove until soft and tender.
Next, put the chili in a stove top pan and cook on low heat.
Take a medium sized bowl, and place the arugula in there with the cooked grains, chili, and sweet potatoes.
Top with avocado slices and micro greens and season with the pink Himalayan sea salt, cayenne and mixed herbs
Britt Martin of FitBrittNutrition is a California native who is passionate about health, nutrition and fitness. She is currently pursuing her goal of becoming a Certified Holistic Consultant through Bauman College. Britt’s aspiration is to make the world a healthier, happier place by helping people live more nutritious lives. She enjoys hiking, traveling, cooking and her dog-children. For inspiration, workouts, motivation and lots of health tips and recipes, follow her nutrition-focused Instagram account: @fitbrittnutrition