Sweet Potato, Kale & Sage Skillet with Quinoa
Prep Notes
Serves 4-6
This is a great dish to bring to a pot luck lunch or dinner - everyone loves it (even people who don't like "health food"), and it is easily doubled, tripled, or quadrupled to feed more people.
I use pre-washed Power Greens instead of the Tuscan Kale to make prep easier.
Ingredients
2 cups cooked quinoa
1/2 cup shallot, chopped
1 Tbsp fresh sage, chopped
2 sweet potatoes
4 cups tuscan kale, shredded with ribs removed (I use Power Greens instead)
2 Tbsp coconut oil
1/2 tsp paprika
sea salt and coarse ground pepper, to taste
Directions
1. Preheat the oven to 400° F.
2. Scrub & dry your sweet potatoes and pierce a few times each with a knife (don’tcover in foil).
3. Place your sweet potatoes on the top shelf of the oven, and put a cookie sheet on the shelf beneath it to catch the drippings.Roast for about 45 minutes, or until softand tender.
4. Cool almost completely, peel off skins, chop into small bites and set aside.
5. In a medium-large frying pan or cast iron skillet heat the coconut oil over low heat and sauté the shallots for about 5 minutes or until they start to turn translucent.
6. Add in the sage, paprika, sea salt and pepper, and cook for a few more minutes.
7. Add in the shredded kale and the remaining tablespoon of coconut oil, combine well, and sauté for another 3-5minutes.
8. Toss the chopped sweet potatoes and cooked quinoa into the skillet and mix together to heat all the way through. Serve and enjoy!