It’s never been easier to make a healthy one-pot meal than with this Sweet Potato and Sausage Quinoa Skillet! Protein-packed quinoa is tossed with sweet potatoes, kale, and seasonings, and sausage links for a filling meal that’s full of sage and herb flavor. Now you can have your quinoa bowl recipe ready to enjoy without all of the post-dinner cleanup!

A Fall-inspired healthy quinoa recipe with sage, sweet potatoes, chicken apple sausage, and kale.

Sweet Potato and Sausage Quinoa Bowl

One-pot and one-skillet meals are an absolute lifesaver when weeknights get a little hectic. This Sausage and Quinoa Bowl is no exception.

What makes it even better is when you know you’re fueling your body with super good-for-you ingredients, like Aidell’s chicken and apple sausage, quinoa, sweet potatoes, and kale. You’ll appreciate the health benefits after a long day!

If you want to make it all from scratch, whip up chicken apple sausageInstant Pot quinoa, and roasted sweet potatoes at home!

It’s super easy to meal prep these ingredients ahead so you can have it ready to eat in very little time.

Chicken apple sausage, broth, quinoa, sweet potato, and kale as the ingredients in a Fall quinoa bowl recipe.

Ingredients

  • Sweet Potatoes. These brightly colored orange potatoes not only give a wonderful color but also a subtle sweetness to this dish. (There are a ton more Sweet Potato Recipes to explore, too!)
  • Sweet Onion. A red or white onion can also be used.
  • Sausage. The inspiration behind this recipe actually came after eating a link of Aidell’s Chicken & Apple sausage. It has a touch of sweet from the apple, a nice earthy flavor from some herbs and spices, and is also free of antibiotics and artificial ingredients! If you have trouble finding this particular chicken sausage, you can always substitute with another type from the grocery store (Applegate also makes a great chicken and apple sausage!) or use regular pork sausage or Italian sausage instead.
  • Quinoa. There are numerous types of quinoa ranging from tri-color, red, or the traditional white quinoa. While they all tout loads of nutritional benefits, the tri-color quinoa definitely is the most eye-catching to use in this recipe. However, if you can only find white quinoa, it will still taste amazing!
  • Kale. Feel free to substitute with other greens such as spinach or collard greens.
  • Sage. Ground sage gives an earthy flavor to this dish.  If you must, you can substitute dried rosemary.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make a Sausage and Quinoa Bowl

Please see the recipe card below for more detailed ingredient amounts.

1. Cook the Sausage

Pour 1 tablespoon of olive oil into a large pan or skillet over medium heat, then carefully add the cut sausage. Cook the sausage for 3 to 4 minutes on each side. You want to see a nice sear.

Remove the sausage from the skillet with a slotted spoon and set on a paper towel-lined plate.

Chicken apple sausage that has been seared in a stainless steel skillet with a spatula.

2. Sauté the Veggies

Warm the rest of the oil in the skillet. Add the diced red onion and cook for 2 to 3 minutes.

Stir in the minced garlic and sauté for another minute.

Push the onion and garlic to the side of the skillet. Add the sweet potatoes in and cook for 5 to 6 minutes, still over medium heat. It’s ok if they’re not cooked completely through, yet. (If you like these, you should check out this Skillet Sweet Potatoes recipe next!)

Sweet potatoes are cooked in a skillet.

3. Add Quinoa, Season, and Simmer

Carefully stir in the quinoa, broth, salt, paprika, and ground sage. Let the mixture come to a boil, then reduce the heat to low.

Cover the skillet and let it simmer for 20 to 25 minutes. The quinoa should be fluffy and cooked through.

Recipe Tip

No matter what color quinoa you get, make sure you RINSE and DRAIN the quinoa thoroughly through a fine mesh strainer before cooking for the best results.

Broth is added to the quinoa an sweet potatoes.

4. Finish it Off

Stir the sausage back into the fluffy quinoa mixture, and add the chopped kale. Cook for another 2 to 3 minutes, just until the sausage is heated through. This all-in-one main dish is ready to enjoy.

Sausage and kale are added to the sweet potato and quinoa mixture.

FAQs

What is the best way to store this recipe?

If you think you are going to have some leftovers, store the quinoa mixture in the refrigerator before adding in the kale.  Add in the kale just before serving.

How long will this recipe last in the refrigerator?

This recipe will last in an airtight container up to 3-4 days in the refrigerator.

Can I freeze this quinoa bowl recipe?

Yes! You can freeze this recipe for up to 4-6 months. However, do not add the kale until it has been defrosted for the best texture.

Recipe Tips

  • Make it plant-based. Simply leave out the sausage or substitute for vegan sausage and use a vegetable broth to make this vegan or vegetarian.
  • Substitution, please. Butternut squash would also taste great in this recipe.
  • Feeling herby? Dried rosemary or thyme will substitute well.
  • Picky eater? Add the kale in after serving them their portion.
A grey bowl full of a quinoa, sausage, and sweet potato recipe with sage.

More Easy One-Pot Meals

You can’t beat the lack of cleanup (and flavor!) from each of these one-skillet meal recipes.

Other Healthy Quinoa Recipes

With quinoa as the base of a hearty meal, these recipes are perfect for a busy weeknight.

Tap stars to rate!

4.38 from 24 votes

Sweet Potato and Sausage Quinoa Bowl

It's never been easier to make a healthy one-pot meal than with this Sweet Potato and Sausage Quinoa Skillet! Satisfying quinoa is tossed with sweet potatoes, kale, and seasonings for a filling meal that's full of sage and herb flavor.
Yield 4 servings
Prep 10 minutes
Cook 35 minutes
Total 45 minutes

Ingredients 

  • 2 Tbsp. olive oil
  • 6 oz. chicken apple sausage cut into bite-sized pieces
  • 1 small sweet onion finely diced
  • 2 cloves garlic crushed
  • 1 medium sweet potato cut into ½-inch cubes
  • 1 ¼ cup tri-color quinoa rinsed and drained
  • 2 ¼ cup chicken broth*
  • ¾ tsp. salt to taste
  • ¼ tsp. paprika
  • ½ tsp. sage ground
  • 2 cups kale finely chopped

Instructions 

  • Cook the Sausage: In a large skillet over medium heat add 1 tablespoon of oil with the cut sausage. Cook for 3-4 minutes on each side or until sausage is seared. Remove sausage from the skillet and place on a paper towel-lined plate to drain.
    2 Tbsp. olive oil, 6 oz. chicken apple sausage
  • Sauté the Veggies: Add remaining oil to the skillet with diced red onion and saute over medium heat for 2-3 minutes. Stir in crushed garlic and continue cooking over medium heat for 1 minute.
    1 small sweet onion, 2 cloves garlic
  • Cook the Sweet Potato: Push onion and garlic to one side of the skillet and add in cubed sweet potato. Cook for 5-6 minutes over medium heat, or until potatoes begin to soften. (They do not need to be completely cooked through yet!)
    1 medium sweet potato
  • Add Quinoa and Simmer: Mix in quinoa, broth, salt, paprika, and ground sage. Bring mixture to a boil, cover, and reduce heat to low. Simmer quinoa for 20-25, or until fluffy and cooked through.
    1 ¼ cup tri-color quinoa, 2 ¼ cup chicken broth*, ¾ tsp. salt, ¼ tsp. paprika, ½ tsp. sage
  • Finish and Serve: Add sausage back to the skillet along with the chopped kale. Cook over medium heat for 2-3 minutes, or until sausage is heated through. Serve and enjoy!
    2 cups kale

Tap stars to rate!

4.38 from 24 votes

Notes

  • Aidell’s has the best chicken apple sausage and is what was used in this recipe.
  • Water can be used in place of the chicken broth along with 1 teaspoon of “Better than bouillon” chicken base.
  • Make sure you RINSE and DRAIN the quinoa thoroughly through a fine mesh strainer for the best results.
Prep-Ahead Instructions
If meal prepping, simply dice the red onion and cut the sweet potatoes into cubes and store separately in the refrigerator. You can also go as far as cooking the sausage and storing it until ready to use.  (Just make sure to cook the recipe within 1-2 days of prepping it!)
Storage Directions
If you think you are going to have some leftover, store the quinoa mixture in the refrigerator before adding in the kale.  Add in the kale just before serving. This recipe will last in an airtight container up to 3-4 days in the refrigerator. You can freeze this recipe for up to 4-6 months. However, do not add the kale until it has been defrosted for the best texture. Warm the mixture back up on the stove for the best results.
Recipe Tips
  • Make it work.  Simply leave out the sausage or substitute for vegan sausage and use a vegetable broth to make this vegan or vegetarian.
  • Substitution, please.  Butternut squash would also taste great in this recipe.
  • Feeling herby?  Dried rosemary or thyme will substitute well.
  • Picky eater?  Add the kale in after serving them their portion.

Nutrition

Calories: 434kcal, Carbohydrates: 55g, Protein: 17g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 30mg, Sodium: 1325mg, Potassium: 801mg, Fiber: 6g, Sugar: 4g, Vitamin A: 11729IU, Vitamin C: 54mg, Calcium: 119mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

    1. Yay! So happy to hear you enjoyed the recipe, Yakira! I love one-pan meals. Thanks so much for taking the time to leave a comment and rating!

    1. Yay! So happy to hear you enjoyed the recipe, Anna! Thanks so much for taking the time to leave a comment and rating!

  1. 4 stars
    Made this for my family and 3/4 loved it. The 4th isn’t a huge fan of quinoa or chicken sausage. The rest of us enjoyed the savory/sweet flavoring. I kept all measurements the same except I used 1tsp salt instead of 3/4tsp. For fun, I added chopped apple (Kid #2 loved the apple). Thanks for sharing a healthy, flavorful recipe. I will be making this again.

    1. So happy it was a hit with most of your family. Adding apple is a great idea. Thanks for leaving a comment and rating.

  2. 5 stars
    This is one of the best recipes I’ve ever made. My bf and I just recently started an all plant based diet and he was worried there would be no flavor. Well he’s not worried after this dish. I used beyond meat sausage, added black beans but kept the rest as written. Next time I’ll add more kale and add my sweet potatoes later since they almost disintegrated. Thanks for a great recipe.

    1. Yay, Denise! So happy to hear you enjoyed the recipe so much. You can also try cutting the sweet potatoes a little bigger if you want to keep them chunkier. Thanks for your comment and rating 🙂

    1. You’re so welcome, Jeanna! Happy to hear the littles enjoyed it. Thanks for your comment and rating! 🙂

  3. Sounds amazing! Can this recipe be doubled if I want to bring it as a dish to a holiday party? Assuming I would need to use a bigger pot. Also might add some mushrooms and/or dried cranberries.

    1. What a great idea, Sam!! Yes, this can absolutely be doubled. You might need to increase the cook time slightly depending on the circumference and depth of the dish, but it should still turn out great! And I bet the cranberries will taste delicious in here. Happy holidays!

  4. 4 stars
    Served on bed of spinach instead of stirring in kale. Added mushrooms (8oz.) and bell pepper to make it go further. Delicious, Fall-colored meal!

    1. What a great idea for additions, Hannah! I bet they tasted great. Thanks so much for the rating and comment! 🙂