roasted sweet potato bowls

Quinoa, Roasted Sweet Potato + Asparagus Bowls (with Lemon Yogurt Sauce)

  • Author: Tiffany La Forge
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 1x


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
  • 1/2 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
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 tablespoons chopped parsley (plus more for garnish)


  1. Preheat the oven to 450. Cut peeled sweet potatoes into even 1″ cubes and toss with olive oil, salt, and pepper. Roast until starting to brown and tender, about 20-30 minutes. Cut asparagus in thirds, toss with olive oil, salt, and pepper, and roast until tender, about 10-15 minutes. Stir both vegetables halfway through.
  2. In the meantime, cook the quinoa: Rinse the quinoa. Heat a drizzle of olive oil in a medium stock pot and cook the minced garlic until fragrant and softened, but not browned. Add the quinoa and toast until nutty, about 1-2 minutes.
  3. Add the stock and salt and bring to a boil. Once boiling, cover and turn down heat to a steady simmer. Cook 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and mix in chopped cilantro.
  4. Make the yogurt sauce: Whisk all ingredients until combined.
  5. Assemble the bowls: Divide the quinoa between 4 bowls. Top with roasted sweet potato, asparagus, and baby kale. Drizzle with yogurt sauce and top with additional parsley. Enjoy!


*You can use spinach instead of baby kale, or any kind of mixed spring greens.