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My review
Coconut Quinoa with Harissa-Roasted Sweet Potatoes
54
AR Cally
"The coconut milk and sweet potatoes help tame the heat from the harissa in this flavorful meal. If you use low-sodium chicken broth, be sure to add a little salt to the quinoa while it's cooking."
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Ingredients
56 m servings 407Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Toss sweet potatoes, harissa, and paprika together in a bowl until coated; spread onto the prepared baking sheet.
- Bake in the preheated oven for 10 minutes; stir sweet potatoes and continue baking until tender and lightly browned, 10 to 15 minutes more.
- Heat oil in a pot over medium heat; add shallot, ginger, and garlic. Cook and stir until fragrant, about 1 minute. Add quinoa, coconut milk, and chicken broth; bring to a boil. Reduce heat and simmer until quinoa is tender, about 15 minutes.
- Stir kale, lemon juice, and sweet potatoes into quinoa mixture. Top each serving with feta cheese and cilantro.
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Newest
4/8/2018
I was a little hesitant to make this, with no previous reviews, but I was pleasantly surprised by how delicious it was. I'm a pretty discriminating cook! Made this with Israeli couscous instea...