Quinoa cooked in coconut milk is mixed with harissa-roasted sweet potatoes in this warm and comforting, gluten-free weeknight dinner.
1 person made this
265g 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
240ml coconut milk
240ml chicken stock
30g thinly sliced kale
1/2 lemon, juiced
60g crumbled feta cheese
2 tablespoons finely chopped fresh coriander
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Method Prep:15min › Cook:41min › Ready in:56min
Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
Toss sweet potatoes, harissa and paprika together in a bowl until coated; spread onto the prepared baking tray.
Bake in the preheated oven for 10 minutes; stir sweet potatoes and continue baking until tender and lightly browned, 10 to 15 minutes more.
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 stock; bring to the boil. Reduce heat and simmer until quinoa is tender, about 15 minutes.
Stir kale, lemon juice and sweet potatoes into quinoa mixture. Top each serving with feta cheese and fresh coriander.