Heat half of the oil in a pot or Dutch oven over medium heat. Add the sliced chicken sausage and cook until browned, 2-3 minutes per side. Remove and set aside in a bowl.

Heat the remaining oil in the same pot and add the diced sweet potato. Cook, stirring occasionally, until lightly browned, 4-6 minutes.

Stir in the garlic, cumin, and oregano, and cook for 1 minute until fragrant. Add the quinoa and broth, stir to combine, then cover and simmer until the quinoa is cooked, the liquid is absorbed, and the sweet potatoes are tender, 10-20 minutes.

Reduce the heat to low and stir in the kale and cooked sausage. Cook until the kale wilts, 2-3 minutes. Top with goat cheese and serve.

Meal Prep Tip: Store extras in airtight containers in the fridge. For best texture, add the goat cheese just before reheating or serving.