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Sweet Potato Kale Quinoa Skillet

Heat olive oil in a large skillet over medium/med-high heat. Add sweet potatoes and stir. Stir occasionally for 5 min, or until the sweet potato begins to soften. Then, add the onion and cook until it’s translucent. Add the garlic and cook until fragrant. Place the handfuls of chopped kale in the skillet along with a bit more olive oil. Let it cook for 2-3 min, or until the kale begins to wi. . .

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Servings: 8

Prep Time: 00:05

Cook Time: 00:30

Ingredients

2 tablespoons olive oil

1 yellow onion, diced

2 cups sweet potatoes, peeled and diced into small chunks

1 clove garlic, minced

2 large handfuls kale, ribs removed and chopped

1/2 cup corn (fresh or frozen)

1 teaspoon sage

1 teaspoon thyme

1 teaspoon chili powder

dash of cinnamon

2 tablespoons maple syrup

1 cup quinoa, rinsed

2 cups vegetable broth or water

1/2 cup canned chickpeas, drained

1/2 cup canned black beans, drained and rinsed

1 - 2 tablespoons apple cider vinegar

2 - 3 tablespoons sriracha (optional for heat)

Preparation

1Heat olive oil in a large skillet over medium/med-high heat. Add sweet potatoes and stir. Stir occasionally for 5 min, or until the sweet potato begins to soften. Then, add the onion and cook until it’s translucent.

2Add the garlic and cook until fragrant. Place the handfuls of chopped kale in the skillet along with a bit more olive oil. Let it cook for 2-3 min, or until the kale begins to wilt.

3Add the corn, sage, thyme, chili powder, cinnamon, and maple syrup. Mix well.

4Pour in the quinoa and vegetable broth/water and stir to make sure everything is incorporated. Once the liquid begins to boil, place the lid on the skillet and reduce the heat to low.

5Let the skillet simmer, without disturbance, for 20 min, or until all liquid has been absorbed and the quinoa is fluffy.

6Add chickpeas, black beans, sriracha, apple cider vinegar, and salt & pepper. Stir and taste. Adjust seasonings as needed.

7Enjoy warm and top with almonds, peanuts, and/or slices of green onion!

Reviews: 0

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