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Caramelized Sweet Potatoes with Quinoa and Greens

Caramelized Sweet Potatoes with Quinoa and Greens
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I almost donʼt want to tell you how good for you this dish is, I am afraid you will shake your head and say “oh no, my kids wonʼt eat that healthy”, but.....will your kids eat sweet potatoes with marshmallows? Will they eat itty bitty grains of pasta. If so, they will like these healthier versions of the two.

Although not a common item in most kitchens today, quinoa is a protein rich seed that has a fluffy, creamy, slightly crunchy texture and a flavor not unlike pasta or couscous. Combine it with sweet potatoes that have been baked until they sweet and soft on the inside, and sticky crunchy on the outside, and you have a dinner that you would never know could be considered a super food, high in protein, vitamins, fiber and calcium.

If you can add kale, spinach or chard as well, you have the healthiest, tasty dish in the land, but if the kids in your life draw the line at cooked greens, then throw in some vegetable they like corn or peas.

  • 4 medium sized
    sweet potatoes
  • 1/4 cup
    olive oil
  • onion, chopped
  • 2 cloves
  • 1 inch
    ginger, fresh, peeled and chopped
  • 2 tablespoons
    mild Indian curry powder
  • 3 cups
    leafy greens, such as kale, chard, collards; cut in thin strips or 1 cup corn, peas or edamame instead of greens
  • 1 1/2 cups
    quinoa, rinsed in cold water
  • 3 cups
    water, or low sodium stock
  • 3 tablespoons
    olive oil, or one pat of butter
  • 1 squeeze
    sweet or hot mango chutney, yogurt and sliced cucumbers on the side
    salt and pepper, to taste
  1. Peel the sweet potatoes and slice them 1/4 inch thick.
  2. Toss them with salt and olive oil.
  3. Place them on a baking sheet covered with non stick tin foil or parchment paper ( or just oil the sheet really well).
  4. Cover with foil or another baking sheet.
  5. Put the dish into a cold oven( this is important, as the gradual rise in temperature helps bring out the sweet potato flavors).
  6. Turn on the oven to 450 Bake for about 30 min. until dark orange and soft.
  7. Uncover, and bake for about 15 more minutes or until they get quite dark and caramelized, flip them and bake until the other side is done as well.
  8. In the mean time in a medium pot heat up the olive oil and sauté the onion in it. Then add the garlic, ginger and the curry powder and saute until sizzling and fragrant. Now add the greens ( or child friendly vegetables) and stir until wilted.
  9. Add the Quinoa to the pot along with 3 cups stock or salted water. Simmer under a lid until all the liquid is absorbed about 15 minutes. Fluff the quinoa with a fork, season to taste and add the olive oil or butter as well.
  10. A squeeze of lemon is always good. Put the Quinoa on a platter, top with the sweet potatoes ( if they are dark enough, almost burnt they taste like they are topped with marshmallows).
  11. Serve with some chutney, yoghurt and cucumbers if you will.
Nutritional Information

Makes: 6 servings
  • Calories398
  • Cholesterol0
  • Sodium46mg
  • Protein8.7g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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