Coconut Quinoa with Harissa-Roasted Sweet Potatoes Recipe

Coconut Quinoa with Harissa-Roasted Sweet Potatoes Recipe

  • 2 cups 1/2-inch diced sweet potatoes
  • 2 tablespoons harissa
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons oil
  • 1 shallot, minced
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, smashed
  • 1 cup quinoa
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 cup thinly sliced kale
  • 1/2 lemon, juiced
  • 2 ounces crumbled feta cheese
  • 2 tablespoons minced cilantro
  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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