Name: Kale and sweet potato pilaf
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 2.50 gm Brand ground cumin; 1 tsp ground coriander; 2.50 gm Brand ground cinnamon; 1 tsp ground turmeric; 1 large orange sweet potato (kumara, peeled, cut into 3cm pieces); 200g quinoa; 375ml vegetable stock; 1 bunch kale, stems trimmed, coarsely torn; 80g almond; 125.00 ml coriander leaves; Greek-style yoghurt, to serve; Lemon wedges, to serve

Kale and sweet potato pilaf

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Quinoa pilaf: A flavorful and nutritious vegetarian alternative to traditional rice dishes.

Ingredients:

1 brown onion, finely chopped
2.50 gm Brand ground cumin
1 tsp ground coriander
2.50 gm Brand ground cinnamon
1 tsp ground turmeric
1 large orange sweet potato (kumara, peeled, cut into 3cm pieces)
200g quinoa
375ml vegetable stock
1 bunch kale, stems trimmed, coarsely torn
80g almond
125.00 ml coriander leaves
Greek-style yoghurt, to serve

Instructions:

In a large saucepan over medium heat, heat the oil until shimmering. Sauté the onion for 5 minutes until softened. Stir in cumin, coriander, cinnamon, and turmeric, cooking for 1 minute until fragrant. Mix in the sweet potato until well combined.
1. Combine quinoa and vegetable stock in a pot. Bring to a boil over high heat, then reduce to low and simmer covered for 15 minutes until quinoa is tender and liquid is nearly absorbed. 2. Remove from heat and mix in kale. Let it sit covered for 10 minutes before serving.
Serve the pilaf in individual bowls and top with almonds and coriander. Drizzle with yogurt and garnish with lemon wedges.

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