Caramelized Sweet Potatoes with Quinoa and Greens
Delicious - with a taste of Indian curry
Servings 4 servings
Ingredients
- 4 each Large sweet potatoes or 8 small
- 1/4 cup Olive oil
- 1 each onion - medium to large or 2 smaller
- 4 cloves Garlic 4 small to medium cloves
- 1 inch fresh ginger grated
- 3 cups leafy greens
- 2 tbs mild Indian curry
- 1 package Edamame (optional)
- 1 1/2 cup Quinoa rinsed in cold water
- 3 cups Chicken stock (or salted water) Chicken stock for best results
- 3 tbs olive oil or butter for baking the potatoes
- 1 each lemon to squeeze over dish
Instructions
- Peel potatoes, slice to 1/4 inch
- Toss potato slices with salt and olive oil
- place on baking sheet that has been oiled well
- cover with foil or another baking sheet
- place in cold oven, turn on to 450 - the gradual heating up is good for flavor
- bake for 30 min, until dark orange and soft
- uncover, and bake for about 15 minutes, turning over a couple of times - until caramelized
- While potatoes bake:
- in medium pot heat up the 1/4 cup olive oil and sauté the onions
- then add garlic, ginger and curry powder and sauté until sizzling and fragrant
- add the greens and stir until wilted
- add the Quinoa to the pot with the broth
- simmer under lid for about 15 minutes
- fluff with fork and add butter or olive oil if needed (optional)
- put the Quinoa on a dish and cover with potatoes with a squeeze of lemon
- optionally add the edamame