Caramelized Sweet Potatoes with Quinoa and Greens

Delicious - with a taste of Indian curry
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings


  • 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


  • 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

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