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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: : -

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

6 servings

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.