Skip to main content New<> this month
Get the Allrecipes magazine

Coconut Quinoa with Harissa-Roasted Sweet Potatoes

Rated as 4.67 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


56 m servings 409
Original recipe yields 4 servings


{{model.addEditText}} Print
  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.

Nutrition Facts

Per Serving: 409 calories; 20.5 47.5 11.2 14 541 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

I was skeptical about these flavor combinations but it was pretty good!

Really complex and delightful flavor. I didn’t have sweet potatoes or harissa so substituted regular potatoes with Sriracha and a little salt. Even that was great! Can’t wait to make it the ri...

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...