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One-Pot Sweet Potato, Kale, and Quinoa Skillet
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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 Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: Universal
Keyword: Plant-Based, Vegan
Servings: 6 people
Calories: 264kcal


  • 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


  • 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.


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
SmartPoints (Freestyle): 8