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Photo of Coconut Quinoa with Harissa-Roasted Sweet Potatoes by AR Cally

Coconut Quinoa with Harissa-Roasted Sweet Potatoes

Rated as 5 out of 5 Stars
 made it  |  1 reviews   |   photos

Recipe by:

"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 407 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Toss sweet potatoes, harissa, and paprika together in a bowl until coated; spread onto the prepared baking sheet.
  3. Bake in the preheated oven for 10 minutes; stir sweet potatoes and continue baking until tender and lightly browned, 10 to 15 minutes more.
  4. 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.
  5. Stir kale, lemon juice, and sweet potatoes into quinoa mixture. Top each serving with feta cheese and cilantro.
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Nutrition Facts


Per Serving: 407 calories; 20.4 g fat; 47.1 g carbohydrates; 11.1 g protein; 14 mg cholesterol; 490 mg sodium. Full nutrition

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Reviews

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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...

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