Guest Post: Roasted Sweet Potato, Kale + Sage Skillet Quinoa by With Food + Love

Next up for The Seasonal REAL Food Blog Series ... Sherrie from With Food + Love!  I'm a huge fan of Sherrie's blog, she puts so much love into what she does, her recipes are delicious and she takes the most stunning photos.  Plus, she's such a sweetheart, so positive, believes in holistic health and wellness and she's also a Board Certified Holistic Health Coach.  

Please make sure to visit With Food + Love and check out Sherrie's awesome blog.  And while you're there, check out some of my favorite recipes: Golden Beet Soup w/ Roasted Garlic Cashew Cream and Skillet Roasted Cauliflower + Fennel w/ Caramelized Shallots. 

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Hello everyone - I'm Sherrie the girl behind With Food + Love and I am so stoked to be guest posting today on Recipes to Nourish. Emily - your beautiful blog, soul-warming recipes and bright spirit always keeps me coming back for more. I am so honored to be here; thanks so much for inviting me into your cherished space.  

Fall is here my friends. Yay - everyone's favorite time of year! The crisp air, robust flavors, snuggling up with a cup of tea, wearing boots, scarves and warm layers - I mean what's not to love?

Nothing spells out autumn quite like a roasted sweet potato combined with dark leafy greens and a hearty whole grain {well in this case, quinoa is technically a seed}. These three ingredients were created for each other. Add in a hint of sage and you have the perfect bowl of belly-warming goodness. This dish is quick + simple and it will leave your family feeling full + satisfied. Enjoy! 

ROASTED SWEET POTATO, KALE + SAGE SKILLET QUINOA 

Ingredients:

• 2 cups of cooked quinoa
• 1 extra large shallot, chopped {about 1/2 cup}
• 1 tablespoon fresh sage, chopped
• 2 sweet potatoes
• 4 cups Tuscan kale, ribs removed + shredded 
• 2 tablespoons coconut oil
• 1/2 teaspoon paprika
• sea salt + coarse ground pepper, to taste

1. Preheat the oven to 400. Scrub and dry your sweet potatoes and pierce a few times each with a knife. Do NOT cover in foil. Place a cookie sheet {to catch the drips} on the bottom shelf in the oven and toss the potatoes onto the shelf above it. Roast as is for about 45 minutes, or until soft and tender. Cool almost completely, peel the skins off and chop into small bites. 

2. In a medium-large frying pan or cast iron skillet heat the coconut oil over low heat. Saute the shallots for about 5 minutes or until they start to turn translucent. Then add in the sage, paprika, sea salt and pepper, cook for a few minutes more. Next add in the shredded kale and the remaining tablespoon of coconut oil, combine well. Cook the kale until it wilts slightly and turns bright green, about 3-5 minutes. 

3. Toss the chopped sweet potatoes and quinoa in the skillet and mix together. Heat through and serve warm. 

{serves 4}

Sherrie Scaglione Castellano is a Board Certified Holistic Health Coach {AADP} specializing in plant-based, clean eating. Sherrie is the founder and author of, With Food Love. Connect with her on Facebook, Twitter, Pinterest and Instagram pages. You can find Sherrie in Philadelphia, PA where together her and husband are enjoying life's simplest pleasures like, snuggling up with a big cup of earl grey tea or catching a flick at their local independent theater.