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A one-pot dinner meal idea for sweet potatoes, quinoa, sausage, and kale.
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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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 4 servings


  • 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


  • 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


  • 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.


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