Fall Sweet Potato and Apple Hash with Kale and Quinoa

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I love a good potato hash, but since hubby and I have been cutting back on bread and other starches, I’ve been eating more sweet potatoes.  Full of vitamins and a hint of sweetness, sweet potatoes add just the right amount of color and contrast to the green kale and the red quinoa.  Nothing says fall colors more than this dish.  This dish will satisfy all your cool weather food cravings.  A well balanced and rounded dish with savory, sweet, and tart notes topped with the crunch of roasted pumpkin seeds.  If you have not tried quinoa this recipe is perfect for that as well. One cup of quinoa has almost 50% of your daily protein and fiber.  Add quinoa instead of rice to any dish to boost your fiber and protein intake.  Protein and fiber help keep you full longer so quinoa is also great when cutting calories while still keeping you satisfied.  Quinoa can also be cooked for breakfast with milk and topped with fruit and honey just like oatmeal!  This dish serves 2 but feel free to double the recipe!  Try serving this for breakfast or brunch topped with an over easy egg instead of the pumpkin seeds!

2 links chicken (or turkey) sausage, sliced

I cup red quinoa, cooked

2 small sweet potatoes or 1 large, diced into 1/2″ cubes

1 granny smith apple, diced into 1/2″ cubes

2 cups Kale

1/4 cup roasted pumpkin seeds

Salt and pepper to taste.

Keep casings on sausage and slice into 1/4″ rounds.  Saute in a skillet over medium heat until cooked through and set aside.  Next saute your sweet potatoes about 15-20 mins, stirring every 5 mins until tender on the inside but brown and crisp on the outside.  Salt and pepper to taste.  Watch your temperature and adjust to medium low heat if the sweet potatoes are browning too quickly.  The sugars in the sweet potato will make these burn more easily than regular potatoes. Add in your apple and kale and cook about 5 more mins until the apple is crisp tender and the kale is wilted. Toss in your cooked quinoa and add the cooked sausage back in.  Add more salt and pepper to taste if needed at this point.  Divide into two bowls, top with 1/8 cup (2 Tbsp) of roasted pumpkin seeds and serve while still warm.

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