Sweet Potato and Sausage Quinoa Bowl
User Reviews
4.4
Sweet Potato and Sausage Quinoa Bowl
Description
This Sweet Potato and Sausage Quinoa Bowl brings together bite-sized chicken apple sausage pieces seared to develop a rich crust with cubes of sweet potato softened through cooking with sautéed onions and garlic. Tri-color quinoa is cooked in a seasoned broth infused with salt, paprika, and ground sage, accentuating the natural earthiness of the quinoa and vegetables. Adding kale last retains some of its color and slight bite, contributing freshness and a healthy green contrast to the bold flavors and heartiness of the sausage and roots.
The dish layers textures from the tender sweet potatoes and quinoa to the chew of the sausage and crispness of kale. It's balanced in flavor with savory, sweet, and mildly spiced notes.
This bowl suits a main meal, offering substantial protein and vegetables in one pan. It works well for meal prep and can be served warm.
To prepare ahead, dice onions and cube sweet potatoes in advance. Cooked sausage can be stored separately and combined with the quinoa mixture before reheating. Keep leftovers refrigerated and add kale just before serving to preserve texture. For vegan alternatives, substitute sausage and broth accordingly, and you can switch sweet potatoes with butternut squash or add herbs like rosemary or thyme for variation.
Ingredients
- 2 Tbsp. olive oil
- 6 oz. chicken apple sausage cut into bite-sized pieces
- 1 sweet onion finely diced, small
- 2 cloves garlic crushed
- 1 sweet potato cut into ½-inch cubes, medium
- 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
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 vegetables ahead by dicing onions and cubing sweet potatoes; store separately to save time when cooking.
- Cook and store the sausage in advance but combine with quinoa mixture within 1-2 days for best freshness.
- The quinoa mixture without kale can be refrigerated up to 3-4 days; add kale just before serving to keep its texture.
- For freezing, store the cooked mixture without kale for up to 4-6 months, then add kale after thawing and reheat gently.
- Use kosher or rinsed quinoa for better texture and cleanliness.
- To adapt for vegan or vegetarian diets, omit sausage or substitute with vegan sausage and use vegetable broth.
- Butternut squash can replace sweet potato for a different flavor profile.
- Dried rosemary or thyme are good herb alternatives to ground sage in this recipe.
- Add kale after serving individual portions to accommodate picky eaters.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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