One-pot meals are lifesavers on busy weeknights. They let you enjoy a homemade dinner without creating a mountain of dishes. This One-Pot Sweet Potato, Kale, and Quinoa Skillet requires just one pan: toss the ingredients together, simmer until the quinoa is fluffy and the sweet potatoes are tender, and dinner is ready.
Beyond being simple, this skillet is nutrient-dense and full of satisfying flavors. Made with 100% plant-based ingredients, it delivers plant protein and fiber to keep you full longer. It’s a low-calorie, protein-rich option that fits well into many healthy eating plans.
What is Quinoa?
Quinoa is a nutritional powerhouse in this recipe. Technically a seed, quinoa cooks quickly, tastes great, and is a reliable source of plant-based protein—about eight grams of protein and five grams of fiber per cooked cup. Because it’s naturally gluten-free, it’s a good substitute for grains like rice or barley and works particularly well in vegetarian dishes.
Quinoa is also a complete protein, meaning it provides all nine essential amino acids your body needs. In this skillet we pair quinoa with cannellini beans for extra protein and fiber: a cup of cannellini beans supplies roughly 16 grams of protein and 10 grams of fiber, plus iron and potassium. Choose low-sodium canned beans or rinse well to control the salt content.
Are Sweet Potatoes and Kale Superfoods?
Sweet potatoes and kale bring impressive nutrition to this bowl. Sweet potatoes are rich in vitamin A and beta-carotene, antioxidants that support eye health and the immune system. Kale ranks among the most nutrient-dense greens, packed with vitamins, minerals, antioxidants, and fiber to help you feel full and satisfied.
What Ingredients Do You Need To Make This Sweet Potato Quinoa Bowl?
This flavorful, healthy bowl uses simple ingredients you can keep on hand. You’ll need:
- Sweet potatoes
- Red onion
- Garlic
- Rosemary
- Kosher salt
- Black pepper
- Cannellini beans
- Quinoa (or substitute brown rice)
- Vegetable broth (or water)
- Kale (or substitute baby spinach)
Pro tip: For heat, add chili powder or red pepper flakes to taste.
How Do You Make A Sweet Potato Quinoa Bowl?
- In a large skillet or medium pot, combine the diced sweet potatoes, chopped red onion, minced garlic, minced rosemary, salt, pepper, drained cannellini beans, uncooked quinoa, and vegetable broth. Stir to mix evenly.
- Bring the mixture to a boil over medium-high heat.
- Lower the heat to a gentle simmer, cover, and cook 15–20 minutes, until the quinoa has absorbed the liquid and the sweet potatoes are tender. Avoid excess water.
- Remove the lid and stir in the shredded kale. If the mixture seems dry, add up to 1/2 cup more broth. Stir until the kale wilts and everything is heated through.
- Serve warm. This bowl is excellent with a drizzle of tahini dressing, a sprinkle of dairy-free Parmesan, or, if you eat dairy, a little goat cheese. A squeeze of lemon or lime and a handful of fresh cilantro brighten the dish.
How Do You Serve This Sweet Potato, Kale, and Quinoa Skillet?
This one-pan meal is a complete meatless dinner—vegetables, quinoa, beans, and sweet potato all in one skillet—so no side dishes are necessary. Serve it in bowls topped with dairy-free Parmesan or a fried egg if you prefer. Leftovers also make a satisfying breakfast or lunch.
You can also use the skillet as a hearty side for a vegetarian main like roasted cauliflower steaks or a mushroom lentil loaf. It’s adaptable to both plant-based and mixed diets: keep it vegan for a fully plant-based meal or add animal-based toppings to suit your household.
Sweet Potato Quinoa Bowl
Ingredients
- 2 sweet potatoes medium, diced into small cubes
- 1 red onion small, diced
- 1 garlic clove minced
- 1 teaspoon rosemary fresh, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 15 ounces cannellini beans canned, drained and rinsed
- 1 cup quinoa uncooked
- 1 1/2 cups vegetable broth or water, plus additional as needed
- 1 pound kale shredded
Instructions
- In a large skillet, combine the sweet potatoes, red onion, garlic, rosemary, salt, pepper, beans, quinoa, and vegetable broth. Stir to combine.
- Heat the skillet over medium-high heat until the liquid comes to a boil.
- Reduce the heat to a low simmer, cover, and cook 15–20 minutes, until the liquid is absorbed and the sweet potatoes are tender.
- Remove the lid and add the kale. If desired, add up to 1/2 cup additional broth to loosen the mixture. Stir until the kale is wilted and everything is heated through.
Nutrition Information
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