Wash and peel the sweet potatoes. Chop into 1 inch cubes.
Add to a frying pan with a drizzle of olive oil and cook on medium heat for 2-3 minutes.
Finely chop the onions and add to the sweet potatoes for an additional 1-2 minutes.
Add them to the pot and cook for 1-2 minutes.
Add the grains and 2/3 cup of vegetable stock (per portion).
Bring to a boil, cover and simmer on low heat for 15 minutes. Stir from time to time to keep it from sticking to the bottom.
Once cooked, add the fresh spinach and season with salt and pepper. Mix until the leaves have wilted. optional: add lemon juice
Serve with the crumbled goat cheese and a drizzle of olive oil. Enjoy!
Average estimated amount for one serving