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!
- 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
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 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.
Other topping options
- Sliced Avocado
- Chopped Dates
- Sriracha Sauce