Quinoa with Sweet Potatoes and Kale

Emily Jacobs


  • 1 Cup  quinoa
  • 2 Tablespoons  grapeseed oil
  • sweet potatoes, peeled and cut into 1-inch cubes
  • 1/2 Cup  sliced button mushrooms
  • garlic cloves, minced
  • 1/2 Cup  vegetable stock
  • 1 Teaspoon  salt
  • 1/2 Teaspoon  black pepper
  • 1/2 Teaspoon  red chile flakes
  • bunch kale, stems removed and leaves cut into 1-inch pieces

For a quick and easy weeknight meal, this tasty quinoa dish delivers nutritional value while satisfying your hunger. 

Click here to see 10 Quick and Easy Vegetarian Recipes


In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.

Meanwhile, heat the oil in a large pot over medium-high heat. Add the sweet potatoes and mushrooms. Cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the stock, salt, pepper, and chile flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.

To serve, toss the quinoa with the vegetable mixture.


Calories per serving:

305 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 40g 61%
  • Carbs 185g 62%
  • Saturated 4g 20%
  • Fiber 28g 114%
  • Sugars 17g
  • Monounsaturated 7g
  • Polyunsaturated 25g
  • Protein 39g 78%
  • Sodium 2,582mg 108%
  • Calcium 512mg 51%
  • Magnesium 512mg 128%
  • Potassium 3,080mg 88%
  • Iron 13mg 73%
  • Zinc 8mg 51%
  • Phosphorus 1,145mg 164%
  • Vitamin A 2,955µg 328%
  • Vitamin C 277mg 461%
  • Thiamin (B1) 1mg 73%
  • Riboflavin (B2) 1mg 67%
  • Niacin (B3) 8mg 38%
  • Vitamin B6 2mg 105%
  • Folic Acid (B9) 660µg 165%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 16mg 80%
  • Vitamin K 1,566µg 1,958%
Have a question about nutritional data? Let us know.
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