Sweet Potato Casserole with Black Beans, Kale and Quinoa
A vibrant, plant-based comfort dish that marries the natural sweetness of roasted potatoes with earthy black beans, protein-rich quinoa, and fresh kale. Drizzled in a savory roasted garlic sauce, this nutritious casserole offers a satisfying texture and balance of flavors. It is an ideal, wholesome meal for busy weeknights, scaling perfectly for meal prep or feeding a hungry crowd.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 6 servings 1x
- Category: Dinner
- Method: Roasting and Baking
- Cuisine: Modern Harvest
- Diet: Vegan, Vegetarian, Gluten-Free
Ingredients
3 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and black pepper to taste
3 sprigs fresh rosemary
1 cup quinoa, rinsed
2 cups water
2 cups kale, chopped
2 cups cooked black beans
1 cup roasted garlic sauce
Instructions
Preheat your oven to 400°F (200°C).
Toss the sweet potato cubes with one tablespoon of olive oil, salt, pepper, and rosemary sprigs on a baking sheet. Roast for 25 minutes until tender.
While potatoes roast, combine quinoa and water in a saucepan; bring to a boil, then simmer covered for 15 minutes. Fluff with a fork.
In a large bowl, combine the roasted sweet potatoes, cooked quinoa, black beans, kale, and roasted garlic sauce.
Transfer the mixture to a casserole dish and bake for another 15 minutes until heated through and kale is wilted.
Serve warm.
Notes
You can prepare the roasted potatoes and cooked quinoa ahead of time to make assembly later in the day a breeze. For extra texture, try topping with toasted sourdough breadcrumbs before the final bake.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg