Coconut Quinoa With Harissa-Roasted Sweet Potatoes

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!