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Roasted sweet potatoes and quinoa skillet

Roasted Sweet Potato and Quinoa skillet with Kale and Spinach

One of my favorite Fall dishes is this Roasted Sweet Potato Quinoa Skillet.  A delicious and healthy warm quinoa salad with sauteed kale and spinach, roasted sweet potatoes, perfectly seasoned quinoa, and dried cranberries. It’s vegan, gluten-free, and perfect for workweek meal prep, side dish, or a stand-alone weeknight meal! 
4.75 from 8 votes
Prep Time 20 mins
Cook Time 9 mins
Course dinner
Servings 8 Servings

Ingredients
  

  • 2 cups Quinoa Rinsed
  • 2 Bunches of Fresh Kale washed and stems removed
  • 2 Bunches of Fresh Spinach washed and stems removed
  • 2 Medium-Sized Sweet Potatoes Peeled and chopped into 1/2 inch thick pieces
  • 3 tbsp Olive Oil
  • 4 cups Chicken Broth or Water
  • 1 Lemon
  • 1 Garlic Clove minced
  • 2 tsp salt seperated
  • 2 tsp pepper
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder

Instructions
 

  • Preheat oven to 375°

PREPARING YOUR SWEET POTATOES

  • Thoroughly wash, peel, and chop sweet potatoes approx.  1/2 inch thick and spread onto a foil-lined baking sheet.
  • In a small bowl mix together olive oil and spices. Pour mixture over potatoes until evenly coated.
  • Bake for 25 minutes. Shaking the baking sheet at the 15-minute mark to prevent potatoes from sticking to foil. Potatoes should be soft and slightly brown around the edges. Set Aside until greens are complete.

PREPARING YOUR QUINOA

  • Rinse and drain 2 cups of Quinoa.
  • In a medium-sized pot add rinsed quinoa and 4 cups of chicken broth (or water). Bring to a boil. Cover the pot and reduce heat to medium-low heat, so the liquid simmers for 15 minutes. Turn off heat, stir, and allow to sit for 5 more minutes. Fluff with a fork.
    Set aside until greens are complete.

PREPARING YOUR GREENS

  • Remove stems, thoroughly wash, and destem kale and spinach. Set aside in a colander.
  • In a large, heavy skillet over medium heat add 2 tablespoons of olive oil and fresh, chopped garlic. Cook for 3 minutes until fragrant.
  • Add greens in batches. Alternating between spinach and kale. As greens begin to wilt add juice of 1 lemon and 1 tbs salt. Continue to stir, allowing greens to wilt and absorb the lemon juice.
  • Once greens are fully sauteed (about 3 cups) add cooked quinoa and roasted sweet potatoes. Mix well until all items are heated through.
  • Top with dried cranberries.

Notes

Other topping options
  • Sliced Avocado
  • Walnuts
  • Chopped Dates
  • Almonds
  • Sriracha Sauce
Keyword Gluten-free meals, Roasted quinoa skillet with spinach and kale, Vegan friendly meal, vegetarian friendly, warm quinoa salad, weeknight dinner, workweek meal prep