Sweet Potato Green Curry Quinoa Casserole

A curry quinoa casserole garnished with vegetables and served with a spoon.

4.77 from 17 votes

Sweet Potato Green Curry Quinoa Casserole

This sweet potato green curry quinoa casserole is a true vegan delight packed with protein, veggies, and whole grains. Just dump all the ingredients in a casserole dish and bake for an easy and delicious weeknight meal.

Prep 15

Cook 1

Total 1 15

Fat 28

Carbs 66

Protein 11

Yield

Ingredients

1.5 cups uncooked quinoa
1 medium sweet potato peeled and diced (2 cups)
1 medium red pepper sliced
1 medium green pepper sliced
1/2 red onion sliced (1/2 cup)
1 cup frozen peas

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 Facts