Sweet Potato Green Curry Quinoa Casserole
Published 3/19/2024
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This is one of the very first quinoa casserole recipes on Fit Foodie Finds and is quite possibly my favorite out of all of them! In less than an hour, you can have this delicious Sweet Potato Green Curry Quinoa Casserole ready for the whole family.
This casserole dish really is the ultimate vegetarian meal — it’s protein-packed thanks to protein and has so many veggies. You literally just dump everything into a casserole dish, mix, and bake 🤯
This is one of my favorite dump recipes because you literally mix everything up uncooked and bake it. But the even cooler thing about this vegetarian casserole is that you hit your protein and whole grains with one ingredient —> quinoa!
While I know quinoa is actually a seed, I like to think of it as a protein-filled whole grain because you can use it in place of rice. This comforting cooked quinoa casserole is great for those busy weeknights when you want both a nutritious AND delicious dinner, because #goals.
What’s You Need for this Curry Quinoa Casserole
- Quinoa: We used sprouted Quinoa, and it cooks perfectly in 60 minutes for this casserole. Sprouted quinoa is more nutrient-dense and cooks a bit quicker.
- Sweet potatoes: The sweet potato in this recipe is what makes it, so don’t skip it! It adds a natural sweetness and heartiness to the meatless meal.
- Veggies: This curry is packed with vegetables like red pepper, green bell pepper, onion, and sweet peas to add color, flavor, and nutrients.
- Full-fat coconut milk: I’ve tried this healthy casserole with “lite” coconut milk, and it just doesn’t have the same full-bodied flavor. Yes, full-fat coconut milk contains a lot of fat and calories in it, but it’s good fat and essential for this recipe!
- Green curry paste: This paste is the most flavorful ingredient in this dish. It’s a combination of lemongrass, lime leaves, and green chilies, among other spices.
- Spices: Garlic powder, chili powder, turmeric, and basil make up the spices of this flavorful dish.
- Green dragon sauce: AKA green hot sauce, this spicy addition kicks up the heat and adds another layer of flavor to the dish.
Tasty Ingredient Swaps & Additions
The cool thing about this recipe is that you can pretty much throw in whatever veggies you have on hand! You could use any kind of pepper, potatoes, celery, etc.! Get creative, people—make this your own meal.
Veggies: Feel free to add other veggies, such as broccoli or mushrooms.
Protein: Want more protein? Add some black beans or chickpeas to the mix. You could even add shredded chicken for even more protein.
Curry paste: Feel free to swap the green curry paste for red curry for a different flavor profile!
Topping Ideas
- Toasted cashews or peanuts
- Fresh basil
- Green onions
- Sesame seeds
FAQ – Quinoa Casserole Recipe
We didn’t test this recipe with regular quinoa. Therefore, we don’t recommend using regular quinoa because it doesn’t cook the same way, and the results may vary.
Yes! Place it in an instant pot for 30 minutes on high pressure, then quick release. Or you could place it in a slow cooker for 4 hours on low.
We used a 9×13 casserole dish. You can find it here! It’s a standard size, but if you’re using a smaller dish, you may need to adjust the cooking time.
How to Store & Freeze
Refrigerator: Store in an air-tight container, such as a glass Pyrex, for up to 5 days in the refrigerator.
Freezer: If you plan to freeze, we suggest baking this in a disposable/aluminum casserole dish. Place a piece of plastic wrap on top of the cooked, cooled casserole and press out all of the air. Then, wrap the entire casserole in tin foil and place it in the freezer. Write the name and date of the casserole on the tin foil.
To reheat, take the frozen casserole out of the freezer and let thaw in the fridge overnight. Either reheat single servings of the casserole in the microwave or reheat the entire thing in the oven (we suggest 40 for 20 minutes).
Sweet Potato Green Curry Quinoa Casserole
Ingredients
For the Sauce
- 15 oz. canned full-fat coconut milk
- 1 cup vegetable broth, or water
- 1/4 cup green curry paste, or red curry paste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried basil
- 2-3 teaspoons green dragon sauce/sriracaha, depending on how spicy you like it
- 1/4 teaspoon salt
- lime juice, for serving
Instructions
- Preheat oven to 375ºF and spray a standard-size casserole dish with coconut oil cooking spray (be generous!).
- Add all of the ingredients for the quinoa casserole into your casserole dish and toss.
- Next, make the sauce. Whisk together all of the ingredients.
- Add sauce mixture to the casserole dish and use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
- Cover with tin foil and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don't worry this is how it's supposed to be! Place back in the oven for 30 minutes, covered.
- Remove and let cool.
- Top with a squeeze of lime and enjoy
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is seriously one of the best meals I have ever eaten!!! Putting it together, I was a little unsure, but OMG!!! So tasty. I threw in broccoli and mushrooms and used red curry paste. My husband and my two year old both loved it. This will be a staple in our house from now on. Thanks, Lee!!
Ahhh I’ve been meaning to try this with red curry paste! Glad it worked out 🙂 And that your 2yo loved it too!
Oh this looks SO SO delicious! I fell in LOVE with the Instagram photo of this recipe, and I’m so happy I finally got to see it! I have to try this recipe as soon as I get a casserole dish in my college apartment!
I’m planning on making this tonight but don’t have any quinoa. Although not as healthy, think it will
Work with rice? Would i cook it for the same amount of time? Thank you!! Mmmm so excited for dinner now
Hey Jay! I haven’t tried this recipe with rice! If anything I would use white if you’re going to try.
I made this last night and it is absolutely to die for! Added chicken for my carnivorous hubby!
<3 Chicken is a great addition! Totally doing that the next time I make this bad boy :)
This looks amazing and plan to make it this week but my hubby will also insist on meat – when/how (raw or cooked?) do I put the chicken in?
What I would do is chop up some chicken breast and add it to the mix…RAW. Put the chicken in right at the beginning and cook as noted! You could also add precooked shrimp the last 15-20 minutes! That would be yummy, as well.
Holy yum. I love everything about this!!!
O.M. GEE saw the recipe this morning And immediately told myself I was going to make it tonight. Needless to say it did not disappoint!!! Had some slight modifications for veggies but the taste was so gooood! cant wait to see what other recipes you have!!
YES!!!!! What veggies did you end up going with?
My favorite one so far…SO GOOD!
I love all things curry, quinoa and sweet potato so this casserole needs to happen.
Also, how in the heck did you just try curry for the first time last year? You have a lot of lost time to make up for!
RIGHT?!?! It’s nuts that it took me 25 years to try it. It’s because my parents both dislike the flavor 😛
We love curry at our house but have been kind of “curried out” with the same 3 recipes we have in rotation. This one sounds awesome and I love how easy it comes together. It’s on the menu for the next week. Thanks!
I hope the fam loves it!!
Made it tonight, turned out great. Thanks!
Woo hoo!!!
I have heard so many wonderful things about curry dishes but I have yet to try it for myself! I guess you could say I’m scared to venture out of my normal dishes, but this casserole looks soooooo good! This may be my first every curry dish that I make!
SEEEEEE I was the same way! This is a good intro to curry. It’s not too strong in flavor and is SO GOOD.