Fall is officially here! Enjoy the best of this season’s produce with this veggie and protein-packed meal. Sweet potatoes, greens, bell peppers, and green onions can all be found at the SFC markets this time of year. If you don’t have kale on hand, try substituting it with another leafy green like spinach, mustard greens, collards, or even beet or turnip greens instead.
Sweet Potato and Quinoa Hash
Maddie Townsend, Food Access & Education Coordinator
Sweet Potato and Quinoa Hash Recipe
- From The Happy Kitchen Cookbook, Fresh Seasonal Recipes
- Serves 6
- 2 tablespoons olive oil, divided
- 1 pound ground turkey, beef, or bison
- ¼ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 medium sweet potatoes, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- ½ teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 4 garlic cloves, minced
- 2 cups chopped, stemmed kale
- 2 cups cooked quinoa*
- 1½ cups cooked kidney beans (1, 15-ounce can, drained and rinsed)
- 3 tablespoons chopped green onions or chives for garnish
In a large skillet over medium heat, heat 1 tablespoon of the olive oil. Add the meat, 1/8 teaspoon of the salt, and ¼ teaspoon of the black pepper. Cook until lightly browned, then transfer to a plate.
Bring the same pan back up to medium heat and add the remaining 1 tablespoon olive oil, sweet potato, onion, bell pepper, and the remaining 1/8 teaspoon salt and ¼ teaspoon black pepper. Sauté until tender. You can cover the pan and add 2-3 tablespoons of water to help the sweet potatoes cook, if needed.
When sweet potatoes are tender, add cooked meat back to the pan and combine with the cayenne, chili powder, paprika, and garlic. Cook until spices become fragrant, about 1 minute.
Add the kale and cook briefly, just until kale is bright green. Turn off the heat and gently toss in the quinoa and kidney beans.
Serve hot and garnish with chopped green onions or chives, if desired.
*Bulgur or other grains may be substituted. To cook quinoa, bring 1½ cups of water to a boil in a medium saucepan. Add ½ teaspoon salt and 3/4 cup quinoa, rinsed and drained. Lower heat to medium-low, cover, and cook for 15-20 minutes, or until all the water is absorbed. Remove from heat and allow quinoa to cool.
Note: This recipe can be made vegetarian by omitting the meat or replacing it with additional beans or other plant-based protein.