Sweet Potato, Kale, and Quinoa Skillet

5 from 1 vote

A meal so filling, you won't miss the meat!

One-Pot Sweet Potato, Kale, and Quinoa Skillet

One-pot meals are the savior of weeknight dinners. They make it possible to enjoy a homemade, from-scratch dinner, without destroying the kitchen. No need to worry about cleaning multiple pots and pans after dinner with this One-Pot Sweet Potato, Kale, and Quinoa skillet. Simply toss all the ingredients into a single pot. Let it simmer until the quinoa is light and fluffy and the sweet potatoes are soft and tender.

This dish isn’t just easy to make, either. It’s also a nutrient-rich meal that’s loaded with healthy ingredients and incredible flavors you’ll feel good about consuming. We use 100 percent vegan ingredients to make this one-pot skillet meal, and it’s filled with plant-based protein to keep you feeling fuller for longer. You’ll feel ready to tackle the world and meet your weight-loss goals after serving this protein-rich, low-calorie dish.

Quinoa: One of the Best Sources of Plant-Based Protein

This one-pot sweet potato, kale, and quinoa skillet will warm you up and fuel your day!

Quinoa is an absolute nutrient powerhouse in this One-Pot Sweet Potato, Kale, and Quinoa Skillet recipe. It’s one of our favorite sources of plant-based protein because it’s easy to cook, tastes fantastic, and contains eight grams of protein and five grams of fiber per cup.

While quinoa comes from a grain, it’s gluten-free because what we actually eat is the seed of the quinoa plant. It makes a suitable substitution for cereal grains like barley or rice, and it’s perfect for vegetarian meals because of its high-protein content. It also happens to be a complete protein, so it contains all of the amino acids your body needs (just like meat).

Additionally, this One-Pot Sweet Potato, Kale, and Quinoa Skillet contains cannellini beans, another fantastic source of plant-based protein. Each cup of cannellini beans contains 16 grams of protein and 10 grams of fiber. It also contains iron and potassium, along with a little calcium and vitamin K. Be careful to choose a low-sodium can, though. Otherwise you could be introducing a lot of excess sodium into this dish.

Superfood Sweet Potatoes and Kale

This is a one-pot meal that's not only good for you, but it's super easy to make (and clean-up afterwards)!

We would be remiss if we didn’t talk about the superfood status of sweet potatoes and kale. Sweet potatoes are full of vitamin A and beta-carotene, a powerful antioxidant that supports eye health and boosts the immune system. Meanwhile, kale is one of the most nutrient-dense vegetables you can consume. It’s an excellent source of vitamins, minerals, and antioxidants. As a bonus, its high fiber content also helps you stay fuller for longer!

Serving this Sweet Potato, Kale, and Quinoa Skillet

This recipe is made with delicious, superfood ingredients, giving you a healthy dose of a wide range of nutrients.

There are so many reasons to love this recipe: It’s easy to make, it doesn’t dirty a ton of dishes, and it is a complete meal. Because this skillet contains vegetables, quinoa, and beans, there’s no need to create any side dishes. Simply serve it as-is in a bowl, topping it with Dairy-Free Parmesan, if you wish. If you’re not concerned about using all plant-based ingredients, top the leftovers with a fried egg and serve them for breakfast the next morning.

Alternatively, you can also use this recipe as a filling side dish. Whip up an Herb-Crusted Cauliflower Steak or a Mushroom Lentil Loaf as a vegetarian main and serve this tasty skillet meal on the side. Of course, you could also make this recipe as a side dish for the meat-eaters in the family and enjoy it as your main meal if you’re the only one following a plant-based diet.

5 from 1 vote

Sweet Potato, Kale, and Quinoa Skillet

This nutrient-rich dish is loaded with healthy ingredients and incredible flavors that you can feel good about.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 6 people
Serving Size 1.5 cups
Course Dinner, Lunch
Cuisine Universal

Ingredients

  • 2 sweet potatoes medium, diced into small cubes
  • 1 red onion smal, diced small
  • 1 garlic clove minced
  • 1 teaspoon rosemary fresh, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 15 ounces cannellini beans canned, drained and rinsed
  • 1 cup quinoa uncooked
  • 1 1/2 cups vegetable broth or water, plus additional as needed
  • 1 pound kale shredded

Instructions

  • In a large skillet, combine the sweet potatoes, red onion, garlic, rosemary, salt, pepper, beans, quinoa, and vegetable broth. Stir to combine.
  • Heat the skillet over medium-high heat until the liquid is boiling.
  • Reduce the heat to a low simmer and cover the skillet. Cook for 15 to 20 minutes, until the liquid is absorbed.
  • Remove the lid and add the kale. Add up to 1/2 cup additional broth, if desired, to loosen up the mixture. Stir until the kale is wilted.

Nutrition Information

Serving: 1.5cups | Calories: 264kcal | Carbohydrates: 53g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 632mg | Potassium: 811mg | Fiber: 9g | Sugar: 4g | Vitamin A: 18365IU | Vitamin C: 94mg | Calcium: 154mg | Iron: 3mg |
SmartPoints (Freestyle): 8
Keywords Plant-Based, Vegan

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

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