Sweet Potato and Sausage Quinoa Bowl
User Reviews
4.4
75 reviews
Good
Sweet Potato and Sausage Quinoa Bowl
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It's never been easier to make a healthy one-pot meal than with this Sweet Potato and Sausage Quinoa Skillet! Satisfying quinoa is tossed with sweet potatoes, kale, and seasonings for a filling meal that's full of sage and herb flavor.
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Ingredients
- 2 Tbsp. olive oil
- 6 oz. chicken apple sausage cut into bite-sized pieces
- 1 small sweet onion finely diced
- 2 cloves garlic crushed
- 1 medium sweet potato cut into ½-inch cubes
- 1 ¼ cup tri-color quinoa rinsed and drained
- 2 ¼ cup chicken broth*
- ¾ tsp. salt to taste
- ¼ tsp. paprika
- ½ tsp. sage ground
- 2 cups kale finely chopped
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Instructions
- Cook the Sausage: In a large skillet over medium heat add 1 tablespoon of oil with the cut sausage. Cook for 3-4 minutes on each side or until sausage is seared. Remove sausage from the skillet and place on a paper towel-lined plate to drain.
- Sauté the Veggies: Add remaining oil to the skillet with diced red onion and saute over medium heat for 2-3 minutes. Stir in crushed garlic and continue cooking over medium heat for 1 minute.
- Cook the Sweet Potato: Push onion and garlic to one side of the skillet and add in cubed sweet potato. Cook for 5-6 minutes over medium heat, or until potatoes begin to soften. (They do not need to be completely cooked through yet!)
- Add Quinoa and Simmer: Mix in quinoa, broth, salt, paprika, and ground sage. Bring mixture to a boil, cover, and reduce heat to low. Simmer quinoa for 20-25, or until fluffy and cooked through.
- Finish and Serve: Add sausage back to the skillet along with the chopped kale. Cook over medium heat for 2-3 minutes, or until sausage is heated through. Serve and enjoy!
Notes
- Prep-Ahead Instructions
- If meal prepping, simply dice the red onion and cut the sweet potatoes into cubes and store separately in the refrigerator. You can also go as far as cooking the sausage and storing it until ready to use. (Just make sure to cook the recipe within 1-2 days of prepping it!)
- Storage Directions
- If you think you are going to have some leftover, store the quinoa mixture in the refrigerator before adding in the kale. Add in the kale just before serving. This recipe will last in an airtight container up to 3-4 days in the refrigerator. You can freeze this recipe for up to 4-6 months. However, do not add the kale until it has been defrosted for the best texture. Warm the mixture back up on the stove for the best results.
- Recipe Tips
- Aidell's has the best chicken apple sausage and is what was used in this recipe.
- Water can be used in place of the chicken broth along with 1 teaspoon of "Better than bouillon" chicken base.
- Make sure you RINSE and DRAIN the quinoa thoroughly through a fine mesh strainer for the best results.
- Make it work. Simply leave out the sausage or substitute for vegan sausage and use a vegetable broth to make this vegan or vegetarian.
- Substitution, please. Butternut squash would also taste great in this recipe.
- Feeling herby? Dried rosemary or thyme will substitute well.
- Picky eater? Add the kale in after serving them their portion.
Nutrition Information
Show Details
Calories
434kcal
(22%)
Carbohydrates
55g
(18%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
30mg
(10%)
Sodium
1325mg
(55%)
Potassium
801mg
(23%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
11729IU
(235%)
Vitamin C
54mg
(60%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 1325mg | 55% |
| Potassium | 801mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 11729IU | 235% |
| Vitamin C | 54mg | 60% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
75 reviews
Good
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