<em>This Sweet Potato &amp; 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!</em>

Sweet Potato & Black Bean Quinoa Bake

sweet potatoes (1/2-inch cubes)

(15 oz) can black beans,

quinoa,

corn,

vegetable broth

chili powder

cumin

garlic salt

thyme

green onions, chopped

Combine all ingredients, except for the green onions, in a 9&#215;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!

Even my husband, who says he hates sweet potatoes, loved this. I did add a little salt and some extra garlic and I'll add less quinoa next time but overall delicious and so glad we tried this! It makes a ton too so this would be great as a side dish when feeding a crowd.

This recipe is awesome - Easy, Delicious &amp; Healthy!! We added chicken and used this as taco filling. It was absolutely delicious! I can't wait to add an egg to the leftovers and have them for breakfast. Thanks for sharing this great recipe!

Just made this and it was amazing!!! I was wondering what to do with all this sweet potato I had. Luckily I had all the other ingredients too, wow. I paired it with a baked lime salmon and it was perfect together.

sweet potato & black bean quinoa bake

Prep Time: 5 minutes

Cook Time: 1 hours

Total: 1 hours, 5 minutes

Servings: 6

Author : Kelly

Ingredients

Instructions

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