Quinoa Bowl recipe

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Ingredients

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

Nutrition Info

472.7 calories
carbohydrate: 70 g
cholesterol: : -
fat: 16.4 g
fiber: 8.9 g
protein: 14.1 g
saturatedFat: 2.8 g
servingSize: -
sodium: 217.7 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Simple dish that is very healthy, vegetarian, and can be a side or main course. Great to make and pack as a lunch for a few days after.

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