Coconut Quinoa with Harissa-Roasted Sweet Potatoes recipe

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Ingredients

2 cups 1/2-inch diced sweet potatoes
2 tablespoons harissa
½ teaspoon smoked paprika
2 teaspoons oil
1 shallot, minced
1 tablespoon grated fresh ginger
1 clove garlic, smashed
1 cup quinoa
1 cup coconut milk
1 cup chicken broth
1 cup thinly sliced kale
½ lemon, juiced
2 ounces crumbled feta cheese
2 tablespoons minced cilantro

Nutrition Info

408.8 calories
carbohydrate: 47.5 g
cholesterol: 14.1 mg
fat: 20.5 g
fiber: 6 g
protein: 11.2 g
saturatedFat: 13.5 g
servingSize: -
sodium: 540.8 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Toss sweet potatoes, harissa, and paprika together in a bowl until coated, spread onto the prepared baking sheet.

  3. Bake in the preheated oven for 10 minutes, stir sweet potatoes and continue baking until tender and lightly browned, 10 to 15 minutes more.

  4. Heat oil in a pot over medium heat, add shallot, ginger, and garlic. Cook and stir until fragrant, about 1 minute. Add quinoa, coconut milk, and chicken broth, bring to a boil. Reduce heat and simmer until quinoa is tender, about 15 minutes.

  5. Stir kale, lemon juice, and sweet potatoes into quinoa mixture. Top each serving with feta cheese and cilantro.

Recipe Yield

4 servings

Recipe Note

The coconut milk and sweet potatoes help tame the heat from the harissa in this flavorful meal. If you use low-sodium chicken broth, be sure to add a little salt to the quinoa while it's cooking.

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