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Clean recipe · jenneatsgoood.com

One-Pot Quinoa with Sweet Potato, Kale, and Chicken Sausage

<em><em>There's nothing better than an easy one-pot meal for a mid-week dinner, or for a meal prep! This <strong>One-Pot Quinoa with Sweet Potato, Kale, and Chicken Sausage</strong> is full of creamy fall flavors, and is super easy to modify based on what you have in the fridge. Omit the goat cheese for a dairy-free option, or sub for a dairy-free soft cheese</em>, <em>I personally love the creaminess the cheese adds. Try this one out for your next cozy meal prep!</em></em>

Original recipe: jenneatsgoood.com

Yield:
4 servings
Prep:
15 min
Cook:
35 min
Total:
50 min
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One-Pot Quinoa with Sweet Potato, Kale, and Chicken Sausage

Ingredients

  1. 2 tablespoons olive oil, divided
  2. 12 ounces pre-cooked chicken sausage, cut into 1/4-inch slices (I used apple chicken sausage, can sub for plant-based sausage)
  3. 1 large or 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 2 cups total)
  4. 3 garlic cloves, peeled and minced
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon dried thyme
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon ground black pepper
  9. 1 cup dry quinoa
  10. 3 cups low-sodium chicken broth (can substitute low-sodium vegetable broth)
  11. 2 1/2 cups shredded curly or tuscan kale (about 4 ounces)
  12. 3 ounces crumbled goat cheese (omit for dairy-free)

Instructions

  1. Heat 1 tablespoon of the oil over medium heat in a Dutch oven, large pot, or deep, lidded skillet until shimmering. Add the sliced chicken sausage and cook until browned, about 3 minutes per side. Remove and set aside in a bowl.
  2. In the same pot, heat the remaining oil. Add the diced sweet potato and spread it out in a single layer. Cook, stirring occasionally, until the sweet potatoes are lightly browned on the outside, about 5 minutes. (Note: The sweet potatoes will not and should not be fully cooked at this point, but it is critical that your sweet potato cubes are small, 1/2-inch cubes, and no larger so they are fully cooked by the end.)
  3. Stir in the garlic, smoked paprika, thyme, salt, and black pepper and continue cooking until fragrant, about 2 minutes.
  4. Mix the dry quinoa into the sweet potato and spice mixture, then cover everything with the broth, increase the heat to high, and bring to a boil. Cover the pot, reduce the heat to medium-low, and simmer until the quinoa is cooked and has absorbed most of the liquid and the sweet potatoes are fork-tender, stirring halfway through to prevent sticking, 20 to 24 minutes. If the liquid is absorbed but the quinoa or sweet potatoes need more cook time, add up to 1 cup additional broth or water as needed.
  5. Turn off the heat and stir in the kale, goat cheese, and sauteed chicken sausage. Let the pot sit off heat for 10 minutes (this will allow the kale to wilt and for the quinoa to continue absorbing leftover liquid, so don't skip it! Cover the pot if needed to help steam).
  6. To serve, divide among four bowls or plates.