- 2 cups 1/2-inch diced sweet potatoes
- 2 tablespoons harissa
- 1/2 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
- 1/2 lemon, juiced
- 2 ounces crumbled feta cheese
- 2 tablespoons minced cilantro
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Toss sweet potatoes, harissa, and paprika together in a bowl until coated; spread onto the prepared baking sheet.
- Bake in the preheated oven for 10 minutes; stir sweet potatoes and continue baking until tender and lightly browned, 10 to 15 minutes more.
- 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.
- Stir kale, lemon juice, and sweet potatoes into quinoa mixture. Top each serving with feta cheese and cilantro.
04/15/2018
recipepes.com
Coconut Quinoa with Harissa-Roasted Sweet Potatoes, recipe
PT15M
PT1H
5
455 calories
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