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Roasted Sweet Potatoes with Kale and Quinoa
Roasted Sweet Potatoes with Kale and Quinoa
Cathy Kirkham
Supper
A yummy vegetarian meal that comes together easily. Try sprinkling dried sweetened cranberries on top.
Ingredients
Sweet Potato Roast
- 3 sweet potatoes peeled and diced
- 2 tbsp. olive oil
- 1 tsp. smoked paprika
- salt and pepper
Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
Kale Mix
- 1/2 bunch of kale thinly sliced
- 1 garlic clove, minced
- 1 shallot diced
- 1 tbsp. olive oil
- 2 tbsp. water
Dressing
- 1 tbsp. balsamic vinegar + 2 1/2 tbsp. oil
- 1/2 cup crumbled feta
Directions
Combine sweet potatoes, oil, paprika, salt and pepper and roast at 425° F for 25 min.
Add quinoa to boiling broth, reduce and simmer covered about 15 min. Fluff with a fork when done and let cool slightly.
Sauté garlic and shallot in oil until soft, add kale and water. Cook about 5-7 min. stirring occasionally.
Mix balsamic and oil.
Combine sweet potatoes, kale and quinoa in a large bowl. Drizzle with balsamic and oil, sprinkle with feta. Serve and enjoy.
