One-Pot Sweet Potato, Chicken Sausage, Kale Quinoa

ส่วนผสม

save this one for your next meal prep–it holds up well for leftovers!

comment RECIPE to get the detailed instructions & notes✨

here’s everything you’ll need:

2 tablespoons olive or avocado oil

12 ounces pre-cooked chicken sausage

2 cups sweet potatoes, diced

3 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup dry quinoa

3 cups low-sodium chicken broth or low-sodium vegetable broth

3 packed cups shredded kale

4 ounces crumbled goat cheese

plant based swaps: omit the cheese, swap the chicken sausage for plant-based sausage or swap quinoa for 2 cups of lentils for more protein and fiber! reduce the liquid to ~2 cups.

see ya tomorrow for day 4! 💕

วิธีทำ

Heat 1 tablespoon of the oil over medium heat in a large, lidded deep skillet or dutch oven. Add the sliced chicken sausage and cook to brown, 2 to 3 minutes per side. Remove and set aside in a bowl.

Add the remaining oil to the skillet and add the diced sweet potato in a single layer. Cook, stirring occasionally, until the sweet potatoes are slightly crisp on the outsides, 4 to 6 minutes.

Add 1/4 cup of water, then cover and let steam until the sweet potatoes are just about fork tender, 2 to 4 minutes. Note: if needed you can repeat and add another 1/4 cup of water to steam, then cover:

Remove the lid and stir in the garlic, paprika, thyme, salt, and ground black pepper. Mix the dry quinoa into the sweet potato and spice mixture, then cover everything in 3 cups of the broth. Cover and simmer until the quinoa is cooked and has absorbed most of the liquid, stirring halfway through to prevent sticking, 18 to 22 minutes. If the liquid is absorbed but quinoa needs more cook time, add up to 1 cup additional broth as needed.

Reduce heat to low and stir in the kale, goat cheese, and chicken sausage. Continue cooking and stirring until the kale has wilted down. Remove from the heat and serve.