Quinoa-Sweet Potato Casserole

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Quinoa-Sweet Potato Casserole

3.8 of 5 (50)
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Nutritional Info
  • 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 full nutritional breakdown of Quinoa-Sweet Potato Casserole calories by ingredient
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View the original recipe for Quinoa-Black Bean Casserole

Introduction

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. 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.
Number of Servings: 8

Ingredients

    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

Tips

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.

Like this recipe? It's part of our first official e-book, "Easy Vegan Meals by SparkPeople: The No-Stress, No-Guilt Way to Reap The Benefits of a Plant-Based Diet". Click here to learn more, then download or preview a copy!


Directions

I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices.

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


  • Very Good
    11 of 11 people found this review helpful
    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

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  • Incredible!
    9 of 9 people found this review helpful
    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

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  • 8 of 15 people found this review helpful
    With all the complaints I'm surprised any member would dare to post a recipe. What a bunch of whiners. Thanks for the recipe. - 4/8/13

    Was this review helpful?   yes  No

  • Incredible!
    8 of 10 people found this review helpful
    I subbed with real cheese, acorn squash and red beans. Loved it! - 4/29/12

    Was this review helpful?   yes  No

  • Very Good
    8 of 8 people found this review helpful
    Very good. I used real cheese and omitted the nutritional yeast because I didn't have any but will try again in the future. Great healthy meal that I can see filling me up for days! Thank you! - 4/10/12

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