I decided to add the word magical to this recipe title because I truly believe that it is.
One of my employees recommended this recipe to me this week and while I usually trust her recommendations, the idea of kale, sweet potato, and quinoa just seemed a little too whole foodsy for me. Yep, I just made whole foods an adjective. It’s fine.
Just the same, we don’t share recipes that often on the job so I knew there had to be something special about this one. Over the weekend while wandering Trader Joe’s, I saw a bag of kale and decided to try it.
You guys, the results were incredible. So incredible that I want to make a second batch immediately to enjoy throughout the week. I ate it for breakfast on Sunday morning and it was perfectly filling!
Magical Sweet Potato & Sausage Quinoa Bake
Adapted from Spinach for Breakfast
1 cup dry quinoa, rinsed
2 1/2 cups of water
2 medium sweet potatoes, peeled and chopped
4 cups kale, chopped and stems removed
4 links Trader Joe’s spicy italian chicken sausage, sliced
sea salt & pepper
2 oz. shredded Trader Joe’s cheddar-gruyere cheese
1. Preheat the oven to 350 degrees.
2. Chop your sweet potatoes. Place sweet potatoes on a baking sheet prepared with cooking spray. Spray lightly with cooking spray, and season with salt & pepper. Bake 35-40 minutes until sweet potatoes are tender.
3. Place the 1 cup of quinoa and 2 1/2 cups of water into a small saucepan. Bring to a boil, then cover and simmer for 10-15 minutes until all of the water is absorbed. Fluff and set aside. I used a rice cooker to make mine.
4. Add your kale and chicken sausage to a skillet prepared with cooking spray. Season with salt and pepper. Saute at medium heat until the kale begins to crisp slightly and the sausage is browned.
5. In a large bowl, combine the quinoa, sweet potato, kale and chicken sausage together.
6. Pour the mixture into a large baking dish, prepared with cooking spray. Top with cheese.
7. Bake for 10 minutes at 350 degrees until the cheese is melted.
8. Serve and enjoy! I’ve since enjoyed this dish as a lovely savory breakfast as well. And, I’ve made a second batch already!
Per 1/6 recipe serving:
CAL 308; FAT 10g; SAT FAT 4g; CARBS 34g; PROT 20g; SUG 3g; FIB 5g
WW Points+: 8; WW Smart Points: 9
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