Coconut Quinoa With Harissa-Roasted Sweet Potatoes Recipe

Name: Coconut Quinoa With Harissa-Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups 1/2-inch diced sweet potatoes, 2 tablespoons harissa, 1/2 teaspoon smoked paprika, 2 teaspoons oil, and more.

Yes, Coconut Quinoa With Harissa-Roasted Sweet Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Quinoa With Harissa-Roasted Sweet Potatoes

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