vegetarian quinoa bowl

Vegetarian Quinoa Bowl

The Vegetarian Quinoa Bowl is a simple, healthy and quick meal to make. Packed with slow digesting carbs to keep you powered until dinner.

Yields6 Servings
CategoryDifficultyBeginnerPrep Time15 minsCook Time30 minsTotal Time45 mins
 1 tbsp Extra Virgin Olive Oil
 3 Sweet Potatoes (Diced)
 1 Large Onion (Red or White)
 1 Garlic Clove
 1 cup Asparagus
 4 cups Water
 2 cups Quinoa
 1 cup Cashew Nuts
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.

Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 473Calories from Fat 147
% Daily Value *
Total Fat 16.4g26%
Saturated Fat 2.8g5%
Sodium 218mg10%
Potassium 916mg27%
Total Carbohydrate 70g24%
Dietary Fiber 8.9g36%
Sugars 7.4g
Protein 14.1g29%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tbsp Extra Virgin Olive Oil
 3 Sweet Potatoes (Diced)
 1 Large Onion (Red or White)
 1 Garlic Clove
 1 cup Asparagus
 4 cups Water
 2 cups Quinoa
 1 cup Cashew Nuts

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.

Vegetarian Quinoa Bowl

Comments are closed.