Sweet Potato Brown Rice Casserole

Step 1

Preheat oven to 425 degrees

Step 2

Dice sweet potato and toss with 1/8 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon onion powder

Step 3

Spread sweet potatoes out into one layer on a baking sheet

Step 4

Roast at 425 for 15 minutes, then stir

Step 5

Roast an additional 10-15 minutes, until fork tender

Step 6

Cook brown rice according to package instructions (I used a rice cooker for convenience)

Step 7

In a skillet, sauté mushrooms and garlic with 1 teaspoon of olive oil

Step 8

Cook on medium high for around 10 minutes, or until mushrooms emit their liquid and start to cook down

Step 9

Add frozen spinach and cover with a lid, until spinach thaws and breaks apart

Step 10

In a large mixing bowl, combine mushroom mixture, brown rice, sweet potatoes, greek yogurt, parsley, cheddar cheese, and parmesan cheese

Step 11

Salt to taste (I added 1 teaspoon of salt)

Step 12

Transfer mixture to a 13 X 9 casserole dish

Step 13

Top with mozzarella cheese

Step 14

Bake at 400 degrees for 20-25 minutes, or until cheese is bubbly and beginning to brown