Cooking the One-Pot Quinoa Fall Meal Prep with Sweet Potato is a breeze if you follow these simple steps:

1. Heat Oil: In a large pot or Dutch oven, heat olive oil over medium heat.

2. Cook Sweet Potatoes: Add the diced sweet potatoes and season with garlic powder, smoked paprika, cumin, salt, and black pepper. Sauté for about 5-7 minutes or until tender.

3. Add Quinoa: Stir in the rinsed quinoa, allowing it to toast briefly with the sweet potatoes for about 1-2 minutes.

4. Pour in Broth: Add vegetable broth to the pot. Increase the heat to bring it to a gentle boil.

5. Reduce Heat: Once it reaches a boil, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes or until the quinoa has absorbed all the liquid.

6. Add Kale: If using kale, stir it in for the last 5 minutes of cooking, allowing it to wilt.

7. Fluff Quinoa: Remove the pot from heat and let it sit covered for another 5 minutes. Then, remove the lid and fluff the quinoa gently with a fork.

8. Serve: Transfer to serving bowls and garnish with fresh parsley. Serve with a squeeze of lemon for added brightness.