Sweet Potato, Kale & Quinoa Loaf


The Christmas tree and decorations are up and it is beginning to feel very festive around here just now.  I’ve completed my present shopping but still need to wrap the gifts.  Every year I think I enjoy wrapping lots of presents in one go but then once I start, I actually begin to remember how much I don’t enjoy it!  Especially when you have gifts which are oddly shaped, maybe I am just not patient enough but I can declare I am not a fan of wrapping presents.

What I am a fan of, however, is this loaf.  I have practiced it numerous times now to get it right and I hope you enjoy it as much as I do.  It can be eaten hot or cold so would be ideal to make ahead and serve at a Christmas buffet.  Serve with salad and pickles or a mixture of sautéed vegetables.

You may think there is far too much kale in this recipe but when you start cooking it down and it begins to wilt there is just the right amount.

Serves 6



-1 Tbsp. olive oil

-1 red onion, finely chopped

-110g mushrooms, cleaned and diced

-100g kale, cleaned, tough stems removed and shredded

-1 tsp. Italian seasoning

-2 Tbsp. tomato puree

-1 cup cooked sweet potato (approx. 2 medium potatoes, cooked & mashed)

-2 cups cooked quinoa (equivalent to 1/2 cup uncooked)

-1/2 cup cashews, roughly chopped

-2 eggs, beaten

-salt & pepper to taste

How To Make

Pre-heat oven to 180C/355F.  Line a loaf tin with lightly oiled baking parchment.

Place a large frying pan over a medium heat and warm the oil.  Once the oil is hot add the onion and sauté for 2-3 minutes before adding the kale and mushrooms.  Continue cooking until the kale has wilted and the mushroom have softened.

Add the Italian seasoning and tomato puree and cook for a further 4 minutes, stirring occasionally.  Allow to cool slightly.

Whilst the vegetables are cooling, mix together the cooked sweet potato and quinoa in a large bowl.

Once the kale, mushrooms and onion have cooled slightly add them to the sweet potato and quinoa and give everything a big stir.  Season to taste.  Add the beaten eggs and stir to combine.

Pour the mixture into the prepared loaf tin and place slices of tomato across the top if you wish.  Place in the middle of the oven and cook for 50-60 minutes.

Can be served either hot or cold.

The loaf can be kept in an airtight container in the refrigerator for 3-4 days.

Enjoy 🙂


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