YIELD: 4 servings

Recipe Development and Photography By: Williams-Raines


  • 1-2 tablespoons of high heat oil such as grapeseed, safflower or avocado oil
  • 2 chicken and apple sausages, sliced crosswise (*for a vegetarian option see notes)
  • 1 medium red onion, sliced
  • 1 pound of sweet potatoes, peeled and cubed
  • 1 apple, such as Fuji or Gala variety, cored and cubed
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of ground cinnamon
  • 2 gloves of garlic, minced
  • 1 cup of vegetable stock
  • 4 cups of kale, washed, and torn into bite size pieces
  • Salt and pepper


  1. Heat the oil in a large non-stick skillet over medium to medium-high heat, add the sausage and onions and sauté until brown, about 8-10 minutes, add the sweet potatoes and apples to the pan and cook for another 5 minutes, add the coriander, cinnamon, a pinch of salt and pepper and the garlic and cook for 1 minute longer or until the garlic becomes fragrant, add the stock, bring to a boil, reduce to a simmer, cover and cook until the sweet potatoes are almost tender, 5-10 minutes.
  2. Stir in the kale and simmer for another 5 minutes, uncovered, until the sweet potatoes are tender and most of liquid has evaporated.
  3. Taste, adjust the seasoning as needed, and serve in bowls with crusty bread and a side salad.


For a vegetarian option; omit the sausage and add 1/2 cup quick cooking grains, such as quinoa, along with the stock, cover and simmer until the grains are cooked, continue with recipe. Note: adjust the amount of stock according to the recommended ratio on the grain package.

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