Description
This Sweet Potato and Sausage Quinoa Bowl is a hearty and nutritious one-pan meal combining flavorful chicken apple sausage, tender sweet potatoes, protein-packed quinoa, and nutrient-rich kale. Perfect for a wholesome lunch or dinner, this recipe offers a balance of savory and slightly sweet flavors with aromatic spices.
Ingredients
Scale
Meat and Protein
- 6 ounces chicken apple sausage, cut into bite-sized pieces
Vegetables
- 1 small sweet onion, finely diced
- 2 cloves garlic, crushed
- 1 medium sweet potato, cut into ½-inch cubes
- 2 cups kale, finely chopped
Grains
- 1 ¼ cups tri-color quinoa, rinsed and drained
Liquids and Oils
- 2 tablespoons olive oil
- 2 ¼ cups chicken broth
Spices
- ¾ teaspoon salt (to taste)
- ¼ teaspoon paprika
- ½ teaspoon ground sage
Instructions
- Cook the Sausage: In a large skillet over medium heat, add 1 tablespoon of olive oil along with the cut chicken apple sausage. Cook for 3-4 minutes on each side, or until the sausage is nicely seared. Remove the sausage from the skillet and place it on a paper towel-lined plate to drain excess oil.
- Sauté the Veggies: Add the remaining tablespoon of olive oil to the same skillet. Toss in the diced sweet onion and sauté over medium heat for 2-3 minutes until softened. Stir in the crushed garlic and cook for an additional 1 minute, stirring frequently to release the aroma.
- Cook the Sweet Potato: Push the onion and garlic mixture to one side of the skillet, then add the cubed sweet potato. Cook over medium heat for 5-6 minutes, stirring occasionally, until the potatoes start to soften but are not fully cooked yet.
- Add Quinoa and Simmer: Gently mix in the rinsed tri-color quinoa, chicken broth, salt, paprika, and ground sage. Bring the entire mixture to a boil, then cover the skillet with a lid and reduce the heat to low. Let it simmer for 20-25 minutes until the quinoa is fluffy and all the liquid is absorbed.
- Finish and Serve: Return the cooked sausage to the skillet and add the finely chopped kale. Cook everything together over medium heat for 2-3 minutes until the sausage is heated through and the kale has wilted slightly. Serve warm and enjoy your flavorful quinoa bowl!
Notes
- Be sure to rinse quinoa well before cooking to remove its natural bitterness.
- If you prefer, substitute chicken broth with vegetable broth for a lighter taste.
- You can swap kale with spinach or Swiss chard if desired.
- For added crunch, garnish with toasted nuts or seeds.
- This dish stores well and can be refrigerated for up to 3 days.
