Step 1

Heat 1 tablespoon of the oil over medium heat in a large, lidded deep skillet or dutch oven. Add the sliced chicken sausage and cook to brown, 2 to 3 minutes per side. Remove and set aside in a bowl.

Step 2

Add the remaining oil to the skillet and add the diced sweet potato in a single layer. Cook, stirring occasionally, until the sweet potatoes are slightly crisp on the outsides, 4 to 6 minutes.

Step 3

Add 1/4 cup of water, then cover and let steam until the sweet potatoes are just about fork tender, 2 to 4 minutes. Note: if needed you can repeat and add another 1/4 cup of water to steam, then cover. The potatoes should not be very soft at this stage, a fork should just be able to go through with a bit of force.

Step 4

Remove the lid and stir in the garlic, paprika, thyme, salt, and pepper. Mix the dry quinoa into the sweet potato and spice mixture, then cover everything in the broth. Cover and simmer until the quinoa is cooked and has absorbed most of the liquid, stirring halfway through to prevent sticking, 18 to 22 minutes. If the liquid is absorbed but quinoa needs more cook time, add up to 3/4 cup water as needed.

Step 5

Reduce heat to low and stir in the kale, goat cheese, and chicken sausage. Continue cooking and stirring until the kale has wilted down. Remove from heat and serve. Store in an airtight container in the refrigerator for up to 4 days.