Quinoa, Roasted Sweet Potato & Asparagus Bowls

Tasty, fluffy quinoa gets topped with roasted sweet potatoes, asparagus, and a lemon yogurt herb sauce.

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)

View the full recipe at Parsnips + Pastries →