West African-inspired Sweet Potatoes and Kale

West African-inspired Sweet Potatoes and Kale

Micah Risk from Lighter

The dish is the perfect mix of sweet and savory – and spicy, if you like it that way! Sweet potatoes and kale make the dish colorful and vibrant, while the quinoa makes it filling.  Peanut butter, added just before serving, brings a delectable, creamy texture.  This uniquely flavorful and nutrient-packed recipe will take dinner up a notch.

Ingredients:

  • ½ cup quinoa
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons fresh ginger, minced
  • ½ teaspoon cumin
  • ¼ teaspoon cinnamon
  • Salt and pepper to taste
  • 2 sweet potatoes, cut into 1-inch cubes
  • 1 15 ounce can diced tomatoes
  • ½ 16 ounce package frozen kale
  • 3 tablespoons natural peanut butter (the kind that requires stirring)

Directions:

  1. Put quinoa and 1 cup water in a pot and bring to a boil. Cover pot with a tight-fitting lid, reduce heat to low, and simmer for 15 to 20 minutes, until water is absorbed.
  2. Heat 3 to 4 tablespoons of water in a large pot or wok over medium heat. Stir in the garlic, ginger, cumin, cinnamon, salt, and pepper until thoroughly mixed.
  3. Add the sweet potatoes, tomatoes, in their juices and ¾ cup of water. Turn up the heat to high, bring the mixture to a boil, then lower the heat to medium. Cover the pot and cook at a low boil for 15 minutes, or until the potatoes are just tender.  Stir occasionally.
  4. Stir in the kale. Return the mixture to a boil, then reduce the heat to low, cover the pot, and simmer 5 to 10 more minutes, until the potatoes are cooked fully through, but not mushy.  If the mixture gets dry, add a bit more water.
  5. Stir in the peanut butter, and taste. Adjust seasonings as desired.  Serve hot over quinoa.

Note: To save time, instead of cooking the sweet potatoes on the stove, try microwaving them.  To microwave a whole sweet potato, poke a few holes in the skin and microwave it on high for 5 to 9 minutes, turning the potato over halfway through the cooking time.  If you microwave, reduce the amount of water added in Step 3 to ½ cup.

Serves 2 to 4