gourmet cooking, Gourmet Cooking & Recipes, healthy cooking, healthy eating, healthy foods
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healthy recipe: sweet potato, kale and sage skillet quinoa

As always, I am on a healthy kick, eating everything I can that’s good for you. Seldom, eating junk-food. I’ve been like this all my life, even before the healthy eating campaign that’s been in place gradually for the last five years or so. Anyway, this bit of info is not important, what’s important is the recipe I found here and as always want to share it with everyone:



  • 2 cups of cooked quinoa
  • 1 extra large shallot, chopped {about 1/2 cup}
  • 1 tablespoon fresh sage, chopped
  • 2 sweet potatoes
  • 4 cups Tuscan kale, ribs removed + shredded
  • 2 tablespoons coconut oil
  • 1/2 teaspoon paprika
  • sea salt + coarse ground pepper, to taste
1. Preheat the oven to 400. Scrub and dry your sweet potatoes and pierce a few times each with a knife. Do NOT cover in foil. Place a cookie sheet {to catch the drips} on the bottom shelf in the oven and toss the potatoes onto the shelf above it. Roast as is for about 45 minutes, or until soft and tender. Cool almost completely, peel the skins off and chop into small bites.
2. In a medium-large frying pan or cast iron skillet heat the coconut oil over low heat. Saute the shallots for about 5 minutes or until they start to turn translucent. Then add in the sage, paprika, sea salt and pepper, cook for a few minutes more. Next add in the shredded kale and the remaining tablespoon of coconut oil, combine well. Cook the kale until it wilts slightly and turns bright green, about 3-5 minutes.
3. Toss the chopped sweet potatoes and quinoa in the skillet and mix together. Heat through and serve warm.
{photo and recipe credit, please click here}

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