Quinoa Bowl

Quinoa Bowl
  • 1 tablespoon extra-virgin olive oil, or as needed
  • 3 sweet potatoes, cut into 1/2-inch pieces, or more to taste
  • salt to taste
  • 1 large yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 cup asparagus, or more to taste
  • 4 cups water
  • 2 cups quinoa
  • 1 cup cashews


  1. Heat olive oil in a skillet over medium-high heat. Add sweet potatoes and salt; stir to coat sweet potatoes with oil and saute until tender yet firm to the bite, about 10 minutes. Transfer sweet potatoes to a plate and season with more salt.
  2. Saute onion and garlic in the same skillet until softened, 4 to 5 minutes.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 4 minutes. Cut asparagus into 1/2-inch pieces.
  4. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
  5. Toss sweet potatoes, onion-garlic mixture, asparagus, and quinoa together in a bowl; cool to room temperature. Add cashews and top with more olive oil and salt.

05/14/2018
Quinoa Bowl, recipe PT15M PT1H 5 455 calories

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