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Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsextra-virgin olive oil, divided1large sweet potato (about 1 pound), peeled and cut into 1 1/2-inch pieces1cupquinoa, preferably red2tablespoonsharissa (see Tips) or hot sauce, divided1large clovegarlic, minced½teaspoonsalt4cupschopped kale2cupswater1tablespoonlime juice1(15 ounce) canno-salt-added chickpeas, rinsed, warmed if desired¼cupsliced scallion¼cupchopped unsalted pistachios
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsextra-virgin olive oil, divided
1large sweet potato (about 1 pound), peeled and cut into 1 1/2-inch pieces
1cupquinoa, preferably red
2tablespoonsharissa (see Tips) or hot sauce, divided
1large clovegarlic, minced
½teaspoonsalt
4cupschopped kale
2cupswater
1tablespoonlime juice
1(15 ounce) canno-salt-added chickpeas, rinsed, warmed if desired
¼cupsliced scallion
¼cupchopped unsalted pistachios
DirectionsHeat 2 tablespoons oil on sauté mode in the electric pressure cooker. (No sauté mode? See Tips.) Add sweet potato, quinoa, 1 tablespoon harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Turn off the heat. Stir in kale and water. Close and lock the lid. Cook at high pressure for 8 minutes.Release the pressure. Remove the lid and let stand for 5 minutes.Meanwhile, combine the remaining 2 tablespoons oil, the remaining 1 tablespoon harissa (or hot sauce) and lime juice in a small bowl.Divide the quinoa mixture among 4 bowls. Top each portion with chickpeas, scallion and pistachios. Drizzle with the sauce.TipsEquipment: Electric pressure cooker (multicooker)Tips: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-foods stores or online. Different brands vary in heat, so start with a little and taste as you go.No sauté mode? Heat oil in a large skillet over medium-high heat. Add sweet potato, quinoa, harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Transfer the mixture to your pressure cooker and proceed with the recipe.Originally appeared: EatingWell.com, June 2017
Directions
Heat 2 tablespoons oil on sauté mode in the electric pressure cooker. (No sauté mode? See Tips.) Add sweet potato, quinoa, 1 tablespoon harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Turn off the heat. Stir in kale and water. Close and lock the lid. Cook at high pressure for 8 minutes.Release the pressure. Remove the lid and let stand for 5 minutes.Meanwhile, combine the remaining 2 tablespoons oil, the remaining 1 tablespoon harissa (or hot sauce) and lime juice in a small bowl.Divide the quinoa mixture among 4 bowls. Top each portion with chickpeas, scallion and pistachios. Drizzle with the sauce.TipsEquipment: Electric pressure cooker (multicooker)Tips: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-foods stores or online. Different brands vary in heat, so start with a little and taste as you go.No sauté mode? Heat oil in a large skillet over medium-high heat. Add sweet potato, quinoa, harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Transfer the mixture to your pressure cooker and proceed with the recipe.
Heat 2 tablespoons oil on sauté mode in the electric pressure cooker. (No sauté mode? See Tips.) Add sweet potato, quinoa, 1 tablespoon harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Turn off the heat. Stir in kale and water. Close and lock the lid. Cook at high pressure for 8 minutes.
Release the pressure. Remove the lid and let stand for 5 minutes.
Meanwhile, combine the remaining 2 tablespoons oil, the remaining 1 tablespoon harissa (or hot sauce) and lime juice in a small bowl.
Divide the quinoa mixture among 4 bowls. Top each portion with chickpeas, scallion and pistachios. Drizzle with the sauce.
Tips
Equipment: Electric pressure cooker (multicooker)
Tips: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-foods stores or online. Different brands vary in heat, so start with a little and taste as you go.
No sauté mode? Heat oil in a large skillet over medium-high heat. Add sweet potato, quinoa, harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Transfer the mixture to your pressure cooker and proceed with the recipe.
Originally appeared: EatingWell.com, June 2017
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Nutrition Facts(per serving)514Calories22gFat67gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
