WIC Works Resource System
U.S. Department of Agriculture
Get a daily dose of nutrition with this sweet and savory recipe that combines whole grains and greens topped with super sweet potatoes! Besides vitamin A, this recipe is a good source of fiber and potassium! Little helpers can help with things like washing the veggies and adding the spices! Optionally it can be served with sweet or hot mango chutney, plain yogurt, and sliced cucumbers on the side. This hearty and filling plant-based meal is vegetarian or can be made vegan by leaving out the yogurt topping.
Ingredients
4 sweet potatoes (medium sized)
5 T olive oil (divided)
salt and pepper to taste
1 onion (medium, chopped)
2 clv garlic (minced)
fresh ginger (1 inch, peeled and chopped)
2 T Indian curry powder (mild)
3 c leafy greens ((such as kale, chard, collards) cut in thin strips)
1 1⁄2 c quinoa (rinsed in cold water)
3 c low sodium vegetable stock (or water)
1⁄2 lemon (juiced)
Yield amount
6 ServingsPreparation time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes
Instructions
- Wash hands and then scrub sweet potatoes and rinse the greens before getting started.
- Peel the sweet potatoes and slice them 1/4 inch thick.
- Toss the sweet potatoes with salt and 2 Tbsp olive oil in a bowl. Place sweet potatoes on a baking sheet covered with nonstick aluminum foil or parchment paper (or make sure the baking sheet is well oiled). Cover with foil or another baking sheet.
- Place the baking sheet into a cold oven (the gradual rise in temperature helps bring out the sweet potato flavors). Turn on the oven to 450 degrees and bake for 30 minutes, until the sweet potatoes are dark orange and soft.
- Uncover and bake for 15 more minutes or until they are dark and caramelized. Then flip the sweet potatoes and bake until the other side is also dark and caramelized.
- While the sweet potatoes are cooking, in a medium pot heat 2 Tbsp olive oil and sauté the onion for 2-3 minutes. Then add the garlic, ginger and the curry powder and sauté until sizzling and fragrant. Add the greens and stir until wilted.
- Add the quinoa and low sodium stock to the pot. Bring to a boil and then cover with a lid and reduce heat to a simmer until all the liquid is absorbed, about 15 minutes. Fluff the quinoa with a fork, season to taste and drizzle with 1 Tbsp olive oil.
- Transfer the quinoa and greens to a serving platter and top with the sweet potatoes.
- Squeeze the lemon juice on top and serve with chutney, yogurt, and sliced cucumbers.
Notes
You can substitute 3 cups of the leafy greens for 1 cup of corn, peas, or edamame.
When the sweet potatoes are dark and crispy, they taste like marshmallows!
Equipment you’ll need:
- Vegetable peeler
- Knife
- Cutting board
- Bowl
- Measuring cups and spoons
- Baking sheet(s)
- Aluminum foil
- Spatula
- Spoon
- Fork
- Medium pot with lid
- Serving platter