Description
This nutritious and delicious sweet potato and black bean casserole is packed with fiber, protein, and essential vitamins, making it a perfect plant-based meal.
Ingredients
Scale
- 4 Sweet Potatoes, peeled and cubed
- 1 can Black Beans, drained and rinsed
- 1 cup Quinoa
- 1 cup Corn (fresh, frozen or canned)
- 1 Red Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 2 cups Vegetable Broth
- 2 tablespoons Olive Oil
- 1 cup Cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa thoroughly under cold water, then combine it with 2 cups of vegetable broth in a saucepan. Bring it to a boil, then reduce to a simmer, cover, and let it cook for about 15 minutes until fluffy.
- Peel and cube the sweet potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, ground cumin, and smoked paprika.
- In a large skillet over medium heat, sauté the diced red onion and minced garlic for about 3-5 minutes until fragrant.
- In a large baking dish, layer sweet potatoes, half of the vegetable mixture, cooked quinoa, half of the black beans, and corn. Repeat the layers.
- If using cheese, sprinkle on top of the final layer. Cover with aluminum foil, removing it during the last 10 minutes.
- Bake for 30-45 minutes until sweet potatoes are tender and the top is golden.
- Let cool for 10 minutes before serving.
Notes
Garnish with fresh cilantro or green onions before serving for added flavor.
- Prep Time: 20
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 5mg
Keywords: casserole, vegetarian, healthy, sweet potato, black bean