Quinoa, Roasted Sweet Potato and Asparagus Bowls with lemon Yogurt

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October 13, 2016

Recipe by Parsnips and Pastries 

  • Cook: 45 mins

Ingredients

For the Quinoa

1 cup quinoa

Olive oil

2 cloves garlic, minced

2 cups vegetable stock

½ teaspoon salt

3 tablespoons chopped cilantro

For the Bowls

2 sweet potatoes, cubed

1 bunch of asparagus

1 bunch radish, thinly sliced

2 cups baby kale

For the Yogurt Sauce

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

1For directions visit Parsnips and Pastries

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