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–+ servings

Sweet Potato & Quinoa Casserole

This hearty Sweet Potato & Quinoa Casserole is a nutritious and flavorful dish that's perfect for a cozy dinner. Packed with vegetables and topped with a crunchy layer, it's both satisfying and healthy.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups quinoa rinsed
  • 3 cups sweet potatoes peeled and cubed
  • 1 cup black beans cooked
  • 1 cup corn frozen or canned
  • 1 cup bell pepper diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 cups vegetable broth
For the Topping
  • 1 cup bread crumbs panko for extra crunch
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning

Method
 

Prepare the Base
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
  3. While the quinoa cooks, steam or boil the sweet potatoes for about 10 minutes until tender. Drain and set aside.
  4. In a large mixing bowl, combine the cooked quinoa, sweet potatoes, black beans, corn, bell pepper, cumin, and paprika. Mix well.
Assemble and Bake
  1. Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  2. In a separate bowl, mix together the breadcrumbs, olive oil, and Italian seasoning. Sprinkle this mixture evenly over the casserole base.
  3. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.
  4. Remove from oven and let it cool for 5-10 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 55gProtein: 12gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 8gSugar: 5g

Notes

For added flavor, you can include some shredded cheese on top before baking. This dish can be made ahead of time and stored in the refrigerator until ready to bake.

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