Quinoa Bowl Recipe

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.