Roasted Sweet Potato + Kale Quinoa Skillet with Sage
This recipe can be easily doubled. Store leftovers in an airtight container for up to 3 days. This recipe would be delicious with some goat or feta cheese.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
3tablespoonsghee {see notes}
1/4cupshallotminced
2medium sweet potatoesdiced
1clovegarlicminced
1tablespoonsage leaveschopped
1cupuncooked quinoa
2tablespoonswhite wine {see notes}
2cupslow-sodium vegetable brothdivided
3cupskaleshredded {ribs removed}
2tablespoonsfresh parsleychopped
sea saltto taste
black pepperto taste
Instructions
Heat the ghee over low heat in a large skillet. Add in the shallot and sweat for 1 minute.
Turn the heat up to medium and add in the sweet potatoes, stir and sauté for 2 minutes. Then add in the garlic, sage and quinoa, stir and sauté for 2 minutes more. Turn up the heat to medium-high and add in the white wine. Stir, allow the liquid to evaporate somewhat.
Then add in 1 1/2 cups vegetable broth, stir, turn heat down to low, cover and cook for 12 minutes.
Remove the lid, add in the remaining broth, kale and parsley. Stir and simmer uncovered for 3 minutes or until the kale is bright green, and the sweet potatoes and quinoa are tender.
Season with salt and pepper and serve warm.
Notes
Equal parts lemon juice or apple cider vinegar can be subbed in for the white wine. Olive oil or butter can be used in place of the ghee.