/Sweet Potato & Black Bean Quinoa Bake

Sweet Potato & Black Bean Quinoa Bake

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish!  This recipe is also gluten-free, dairy-free, vegan and great for meal prep!

Cinco de Mayo is right around the corner so why not throw all your favorite Mexican flavors together into one healthy casserole!

I’m ALL about quick and easy recipes, especially during the busy work week, and it truly doesn’t get much easier (or tastier!) than this Sweet Potato and Black Bean Quinoa Bake!  I mean you literally just dump all of your ingredients into one single dish and throw it in the oven.  It’s that easy!  A satisfyingly healthy meal that is super filling and packed with fiber and protein despite being a meatless dish.

Once or twice a week I really like to eat all plant-based meals which makes this recipe perfect for our family and also gives us delicious leftovers for our meal prep!  Sometimes I’ll add chicken or beef along with this casserole, but it really is super delicious all on its own or over a salad with some sliced avocado

The quinoa in this recipe cooks really easily in the baking dish along with the rest of the ingredients, zero stove top cooking required!  A delicious combination of sweet potatoes, black beans, and corn along with seasonings like chili powder, cumin, thyme and garlic.  If you’re not a fan of quinoa, brown rice would make a great substitute!

I really love this simple casserole because not only does it make a filling weeknight meal all on its own, but this also makes a great side dish too.  If you aren’t vegan or dairy-free, feel free to throw in some shredded chicken, ground beef or turkey along with some shredded cheese or you could even serve this up on taco night.  The leftovers sure make a delicious breakfast too!  Just add a fried egg and some avocado

Personally I found that chopping the sweet potatoes into smaller cubes made this recipe work best as this makes the potatoes super tender while cooking.  The easiest way to do this was to slice the sweet potatoes into “fries” then chop them into cubes, about a 1/2 inch each.

Another tip is to bake this dish covered for the first 45 minutes then finish off baking uncovered so that the liquid can really get absorbed while also giving the potatoes a nice color.  I also allowed the casserole to sit for an additional 5 minutes once I pulled it out of the oven so that any of the remaining liquid could be soaked up with the rest of the dish.  I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and tasted perfect after sitting for a few minutes before serving!

Once everything is cooked, I simply just sprinkled with some chopped green onions and it was ready to serve!  This is definitely one of those dishes you can easily make to your liking too, feel free to substitute other veggies that you prefer such as chopped bell peppers, zucchini or squash, you can change up the seasonings and, as I said before, this would also taste delicious topped with some shredded cheese!

I really hope you all enjoy this sweet potato and black bean quinoa casserole as much as we did and if you DO end up making this for you and your family, don’t forget to share your delicious photos on Instagram or Twitter and hashtag #eatyourselfskinnyrecipe so that I can see what you all are eating!  Have a great Cinco de Mayo this week!

Sweet Potato & Black Bean Quinoa Bake   Print Serves: 6 Servings Ingredients 4 cups sweet potatoes (1/2-inch cubes) 1 (15 oz) can black beans, drained and rinsed 1 cup uncooked quinoa, rinsed 1 cup frozen corn, thawed 2 cups vegetable broth 1 tsp. chili powder 2 tsp. cumin 1 tsp. garlic salt ½ tsp. dried thyme ½ cup green onions, chopped Instructions Preheat oven to 375 degrees F. Combine all ingredients, except for the green onions, in a 9×13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes. Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender. Remove from oven and let the casserole sit for 5 minutes so that any remaining liquid can be fully absorbed and sprinkle with green onions. Serve and enjoy! NOTE: If it looks like there is still some liquid in the casserole after baking for an hour, it’s okay! I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving! Nutritional Information Serving Size: 1¼ cup • Calories: 273 • Fat: 2.5 g • Saturated Fat: 0.1 g • Carbs: 55.8 g • Fiber: 10 g • Protein: 11 g • Sugars: 6.6 g • WW Freestyle Points: 8 3.5.3218

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