Roasted Potato + Kale Quinoa Skillet with Sage

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Sides
Cuisine American
Servings 4
Calories 132 kcal


  • 3 tbsp water
  • 1/4 cup shallot minced
  • 2 medium sweet potatoes diced
  • 1 clove garlicminced
  • 1 tbsp sage leaves chopped
  • 1 cup uncooked quinoa
  • 2 cup low-sodium vegetable broth divided
  • 3 cup kale shredded
  • 2 tbsp fresh parsley chopped
  • Sea Salt to taste
  • black pepper to taste


  • Heat the water over low heat in a large skillet. Add in the shallot and sweat for 1 minute.
  • Turn the heat up to medium and add in the potatoes, stir and sauté for 4 minutes. Then add in the garlic, sage and quinoa, stir and sauté for 2 minutes more. Turn up the heat to medium-high and add in 1 1/2 cups vegetable broth, stir, turn heat down to low, cover and cook for 20 to 25 minutes.
  • Remove the lid, add in the remaining broth, kale and parsley. Stir and simmer uncovered for 3 minutes or until the kale is bright green, and the sweet potatoes and quinoa are tender.
  • Season with salt and pepper and serve warm.


Calories: 132kcalCarbohydrates: 23gProtein: 4gFat: 1gFiber: 4gSugar: 5g
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