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Magical Sweet Potato & Sausage Quinoa Bake | No Thanks to Cake

This combination of super foods makes the most filling and delicious cheese-topped bake. Insider Tip: It makes an incredible breakfast, as well.
Servings 6 people


  • 1 cup dry quinoa, rinsed
  • cups water
  • 2 medium sweet potatoes, peeled and chopped
  • 4 cups kale, chopped and stems removed
  • 4 links Trader Joe’s Spicy Italian chicken sausage, sliced
  • 2 oz. shredded Trader Joe’s Cheddar-Gruyere cheese
  • sea salt & pepper
  • cooking spray


  • Preheat the oven to 350 degrees.
  • Chop your sweet potatoes.  Place sweet potatoes on a baking sheet prepared with cooking spray.  Spray lightly with cooking spray, and season with salt & pepper.  Bake 35-40 minutes until sweet potatoes are tender.
  • Place the 1 cup of quinoa and 2 ½ cups of water into a small saucepan.  Bring to a boil, then cover and simmer for 10-15 minutes until all of the water is absorbed.  Fluff and set aside.  I used a rice cooker to make mine.
  • Add your kale and chicken sausage to a skillet prepared with cooking spray. Season with salt and pepper. Saute at medium heat until the kale begins to crisp slightly and the sausage is browned.
  • In a large bowl, combine the quinoa, sweet potato, kale and chicken sausage together.
  • Pour the mixture into a large baking dish, prepared with cooking spray.  Top with cheese.


Adapted from Spinach for Breakfast