Main Courses > Vegetarian & Vegan > Vegetarian Casseroles > Sweet Potato and Black Bean Bake

Quinoa-Powered Vegan Sweet Potato and Black Bean Casserole

A nutritious and satisfying vegan casserole featuring sweet potatoes, black beans, quinoa, and a spicy chipotle sauce. Topped with a crispy breadcrumb topping for added texture.

Prep Time
25 minutes
Cook Time
40 minutes
Servings
6
Ingredients
  • 2 medium, peeled and cubed Sweet Potatoes
  • 1 15-ounce can, rinsed and drained Black Beans
  • 1/2 cup, uncooked Quinoa
  • 1 cup Vegetable Broth
  • 1/2 medium, diced Red Onion
  • 1 cup, frozen or canned (drained) Corn
  • 2 minced (or chipotle powder to taste) Chipotle Peppers in Adobo Sauce
  • 1 tablespoon Lime Juice
  • 2 tablespoons Olive Oil
  • 1/2 cup, panko or gluten-free Breadcrumbs
  • 2 tablespoons Nutritional Yeast
  • 1/2 teaspoon, or to taste Salt
  • 1/4 teaspoon, or to taste Black Pepper
  • 2 tablespoons, chopped (optional) Cilantro

Cook the Quinoa

Rinse the quinoa under cold water. In a saucepan, combine the quinoa with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is cooked. Fluff with a fork.

Prepare the Chipotle Sauce

In a small bowl, combine the minced chipotle peppers (or chipotle powder), lime juice, salt, and pepper. Mix well.

Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 5-7 minutes, or until softened. Add the cubed sweet potatoes and corn. Cook for another 5-7 minutes, stirring occasionally, until the sweet potatoes are slightly tender.

Combine Ingredients

In a large bowl, combine the sautéed sweet potatoes, red onion, and corn with the cooked quinoa, black beans, and chipotle sauce. Toss well to ensure all ingredients are evenly coated with the sauce.

Prepare the Breadcrumb Topping

In a separate small bowl, combine the breadcrumbs and nutritional yeast. Mix well.

Assemble and Bake

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour the sweet potato and black bean mixture into the prepared baking dish. Sprinkle the breadcrumb topping evenly over the top. Bake for 25 minutes, or until the topping is golden brown and the casserole is heated through.

Serve

Remove from the oven and let cool for a few minutes before serving. Garnish with chopped cilantro, if desired. Serve warm.

Nutrition Facts Estimated per 100g of product

Calories: 135kcal
Carbohydrates: 22g
Protein: 5g
Fat: 3g
Fiber: 5g
Sugar: 5g

Other Considerations for Nutrition

This recipe is vegan and gluten-free (if using gluten-free breadcrumbs). It is a good source of fiber and plant-based protein. Adjust the amount of chipotle peppers to your spice preference. Quinoa is a complete protein, providing all nine essential amino acids.

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FAQ

  • Can I use a different grain instead of quinoa?

    Yes, you can substitute brown rice, farro, or another grain of your choice.
  • Can I add other vegetables?

    Absolutely! Add vegetables like bell peppers, zucchini, or spinach.
  • Can I make this spicier?

    Yes, add more chipotle peppers or chipotle powder to increase the heat.
  • How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days.