"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

One-Pan Sweet Potato + Quinoa Pilaf

I Quit Sugar - Sweet Potato + Quinoa Pilaf
  • 2 servings
  • Prep - 10 mins
    Cooking - 15 mins
  • Total - 25 mins
I Quit Sugar - Sweet Potato + Quinoa Pilaf

This recipe takes inspiration from nearly every member of the IQS team. Come lunchtime there’s a flurry of activity in the kitchen where we all use the same pan to fry up a concoction of leftovers, greens and whatever extras we have lying around.  

Servings: 2
Preparation: 10 mins
Cooking: 15 mins

Ingredients

  • 1 tablespoon coconut oil.
  • 1 medium (400g) sweet potato, peeled and chopped into 1cm chunks.
  • 1 small (100g) brown onion, finely diced.
  • 1 cup broccoli florets, finely chopped.
  • 1 long red chilli, deseeded and finely chopped (optional).
  • 1 teaspoon paprika.
  • 1 1/2 cup Cooked Quinoa, defrosted.
  • 4 kale leaves, de-stalked and roughly chopped.
  • 1/2 lemon, zest and juice.
  • 1 cup basil leaves, roughly chopped, to serve.
  • sea salt and freshly ground black pepper, to season.
  • 50 g feta, to serve.
  • 2 tablespoons roughly chopped almonds, to serve.

Directions

1. Heat oil in a large, deep frying pan. Add sweet potato, frying until soft and golden (approximately 10 minutes). Add onion, broccoli, chilli and paprika. Continue cooking for 3-4 minutes.

2. Stir through Cooked Quinoa, kale and lemon zest until quinoa is heated and kale has wilted down. Squeeze lemon juice over the top. Season with salt and pepper. Add extra coconut oil if needed.

3. Remove pan from the heat and separate meal between a bowl for dinner tonight and a container for lunch tomorrow. Serve both with fresh basil leaves, feta and almonds.


Note

Boost this (veg): Add 1 lightly beaten egg into Step 2.

Boost this (omni): For a protein-packed dinner, add 1/4 store bought roast chicken, shredded in Step 2.

Dairy-free option: Omit feta.

This recipe takes inspiration from nearly every member of the IQS team. Come lunchtime there’s a flurry of activity in the kitchen where we all use the same pan to fry up a concoction of leftovers, greens and whatever extras we have lying around.

Ingredients

  • 1 tablespoon coconut oil.
  • 1 medium (400g) sweet potato, peeled and chopped into 1cm chunks.
  • 1 small (100g) brown onion, finely diced.
  • 1 cup broccoli florets, finely chopped.
  • 1 long red chilli, deseeded and finely chopped (optional).
  • 1 teaspoon paprika.
  • 1 1/2 cup Cooked Quinoa, defrosted.
  • 4 kale leaves, de-stalked and roughly chopped.
  • 1/2 lemon, zest and juice.
  • 1 cup basil leaves, roughly chopped, to serve.
  • sea salt and freshly ground black pepper, to season.
  • 50 g feta, to serve.
  • 2 tablespoons roughly chopped almonds, to serve.

Directions

1. Heat oil in a large, deep frying pan. Add sweet potato, frying until soft and golden (approximately 10 minutes). Add onion, broccoli, chilli and paprika. Continue cooking for 3-4 minutes.

2. Stir through Cooked Quinoa, kale and lemon zest until quinoa is heated and kale has wilted down. Squeeze lemon juice over the top. Season with salt and pepper. Add extra coconut oil if needed.

3. Remove pan from the heat and separate meal between a bowl for dinner tonight and a container for lunch tomorrow. Serve both with fresh basil leaves, feta and almonds.
Note

Boost this (veg): Add 1 lightly beaten egg into Step 2.

Boost this (omni): For a protein-packed dinner, add 1/4 store bought roast chicken, shredded in Step 2.

Dairy-free option: Omit feta.