Quinoa Bowl

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.

Step: 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.

Step: 2

Saute onion and garlic in the same skillet until softened, 4 to 5 minutes.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 473 calories; protein 14.1g; carbohydrates 70g; fat 16.4g; sodium 217.7mg.

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Some of less eating process eat salad for evening meal instead of a traditional meat and potatoes meal . But if you’re not sure , your salad could make more greasy and calories than the meal you’re trying to replace . Make sure do this guide to keep a evening salad that keep your diet on track.