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Roasted Sweet Potato, Sausage, & Quinoa Skillet

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Roasted Sweet Potato, Sausage, & Quinoa Skillet

Phase 3 | Serves 4 | Prep time: 20 minutes | Total time: 50 minutes

Ingredients

  • 2 sweet potatoes
  • 2 tablespoons coconut oil
  • 1 pound nitrate-free turkey breakfast sausage
  • 1/2 cup chopped shallot
  • 1 tablespoon fresh sage, chopped
  • 1/2 teaspoon paprika
  • 4 cups Tuscan kale, ribs removed and thinly sliced
  • 2 cups cooked quinoa
  • Sea salt and coarsely ground black pepper, to taste

Directions

  1. Preheat the oven to 400 degrees.
  2. Scrub the sweet potatoes, and pierce them a few times with a knife or fork. Place them on the oven rack with a cookie sheet on the rack below them to catch any drips. Roast for about 45 minutes or until soft and tender. Cool almost completely, and chop into small bites.
  3. While the sweet potatoes are roasting, heat a skillet over medium heat and add the coconut oil. Saute the sausage with the shallots, sage, and paprika just until the sausage is no longer pink, crumbling the sausage with a spoon. Stir in the kale, cover and cook until the kale starts to wilt about 3 minutes. Toss the sweet potatoes and quinoa together with the kale mixture, and season with salt and pepper. Cook together in the skillet for about a minute and serve warm.

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