Kale and Sweet Potato Pilaf
The distinctive, slightly bitter taste of kale works well with sweet potato, while the toasted almonds add texture and flavour to this easy pilaf.
View the method
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 large orange sweet potato (kumara), peeled, cut into 3cm pieces
- 1 cup (200g) quinoa, rinsed, drained
- 1 1/2 cups (375ml) vegetable stock
- 1 bunch kale, stems trimmed, coarsely torn
- 1/2 cup (80g) toasted almonds, coarsely chopped
- 1/2 cup coriander leaves
- Greek-style yoghurt, to serve
- Lemon wedges, to serve
Back to ingredients
- Heat the oil in a large saucepan over medium heat. Cook the onion, stirring for 5 minutes or until softened.
- Add the cumin, coriander, cinnamon and turmeric. Cook, stirring, for 1 minute or until aromatic.
- Add the sweet potato and stir to combine.
- Add the quinoa and vegetable stock. Increase heat to high and bring to the boil.
- Reduce heat to low and cook, covered for 15 minutes or until the quinoa is tender and liquid is almost absorbed.
- Remove from heat. Add the kale and toss to combine. Set aside, covered, for 10 minutes to stand.
- Divide the pilaf among serving bowls. Sprinkle with the almonds and coriander. Serve with a drizzle of yoghurt and lemon wedges.