Quinoa, Roasted Sweet Potato + Asparagus Bowls (with Lemon Yogurt Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 bunch Asparagus
  • 2 cups Baby kale
  • 3 tbsp Cilantro
  • 2 cloves Garlic
  • 1 Lemon
  • 3 tbsp Parsley
  • 1 bunch Radish
  • 2 Sweet potatoes

• Canned Goods

  • 2 cups Vegetable stock

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Olive oil
  • 1 tbsp Olive oil

• Dairy

  • 1 cup 2% greek yogurt

Found on parsnipsandpastries.com

Description

Ingredients

• 1 cup quinoa
• Olive oil
• 2 cloves garlic, minced
• 2 cups vegetable stock
• ½ teaspoon salt
• 3 tablespoons chopped cilantro
• 2 sweet potatoes, cubed
• 1 bunch of asparagus
• 1 bunch radish, thinly sliced
• 2 cups baby kale*
• 1 cup 2% Greek yogurt
• 1 lemon, zested + juiced
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 3 tablespoons chopped parsley (plus more for garnish)

Directions

• Preheat the oven to 450. Cut peeled sweet potatoes into even 1 cubes and toss with olive oil, salt, and pepper. Roast until starting to brown and tender, about 20-30 minutes. Cut asparagus in thirds, toss with olive oil, salt, and pepper, and roast until tender, about 10-15 minutes. Stir both vegetables halfway through.
• In the meantime, cook the quinoa: Rinse the quinoa. Heat a drizzle of olive oil in a medium stock pot and cook the minced garlic until fragrant and softened, but not browned. Add the quinoa and toast until nutty, about 1-2 minutes.
• Add the stock and salt and bring to a boil. Once boiling, cover and turn down heat to a steady simmer. Cook 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and mix in chopped cilantro.
• Make the yogurt sauce: Whisk all ingredients until combined.
• Assemble the bowls: Divide the quinoa between 4 bowls. Top with roasted sweet potato, asparagus, and baby kale. Drizzle with yogurt sauce and top with additional parsley. Enjoy!