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Mexican Sweet Potato Quinoa Casserole

Whip up this healthy, vegan Mexican quinoa and sweet potato casserole for the best meal prep recipe that can feed an army.

Prep: 10 minutesCook: 70 minutesTotal: 1 hour 20 minutes
Fat 2 Carbs 60 Protein 14
Yield 6 1x

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 1 cup white quinoa
  • 1 12-oz. jar of salsa 
  • 1 15-oz. can diced tomatoes
  • 1 4-oz. can green chilis
  • 2 15-oz. cans black beans
  • 3 tablespoons DIY taco seasoning 
  • 3 cups vegetable broth
  • Optional toppings: cilantro, avocado, and lime

Instructions

  1. Preheat the oven to 375ºF and spray a large casserole dish with non-stick cooking spray.
  2. Place all ingredients into the casserole dish and mix well. Cover with tin foil and place in the oven for 30 minutes.
  3. Remove from oven, stir, recover with tin foil, and place back in the oven for 40 more minutes.
  4. Remove from oven and let sit for 10 minutes, covered, before serving.
  5. Serve with cilantro, avocado, and lime juice.

Nutrition Facts

Serving Size: 1/6 Calories: 313 Sugar: 7 Fat: 2 Carbohydrates: 60 Fiber: 14 Protein: 14
Author: Lee HershCategory: CasseroleMethod: OvenCuisine: Mexican AmericanDiet: Vegetarian

Keywords: quinoa casserole