Quinoa-Sweet Potato Casserole
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 328.7
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 447.4 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 12.5 g
- Protein: 15.5 g
View the original recipe for Quinoa-Black Bean Casserole
IntroductionThis recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal. This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.
1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded Daiya non-dairy cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
1/2 cup nutritional yeast
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish
Nutritional yeast is full of protein and fiber, and many brands are fortified with B vitamins. These yellow flakes are tasty, too. Sprinkle them on or in any dish to replace cheese.
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Serve this with steamed broccoli or wilted spinach.
1. Preheat oven to 350° F. Prepare a 9” x 9”
casserole dish with nonstick cooking spray.
2. In a large bowl, mix together the quinoa, black
beans, sweet potato, 1⁄2 cup of the Daiya, and
the cumin, salt, and pepper. In a small bowl,
mix together the nutritional yeast and the salsa. Pour the salsa mixture over the vegetables, then pour
everything into the prepared casserole dish.
3. Sprinkle the remaining Daiya over the top
and bake, uncovered, for 30 minutes. Garnish
with the cilantro.
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Member Ratings For This Recipe
This was fantastic, moist and cheezy! I am vegan, boyfriend is not so we served his with a side of chicken sausage. We shredded the potatoes and had no problem with it being dry. We were out of black beans so we used pinto and black eyed peas. Super filling as a bonus. - 4/8/12
I loved this recipe. I cooked my quinoa in vegetable broth and added sauteed onions and garlic to the casserole. I may not have grated the sweet potatoes finely enough as they were still a little firm but a few more minutes of cooking helped. All I had was peach salsa and it worked well! Thanks - 7/6/12