Sweet Potato Casserole with Black Beans, Kale and Quinoa
This savory, plant-based casserole is a wholesome twist on traditional comfort food. By combining roasted, naturally sweet potatoes with protein-rich black beans, earthy quinoa, and vibrant kale, it creates a satisfying main course. Held together by a luscious roasted garlic sauce and topped with golden breadcrumbs, this dish is a nutritional powerhouse that is perfect for meal prep or a cozy family dinner.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Modern American
- Diet: Vegan
Ingredients
3 medium sweet potatoes, peeled and 1-inch diced
2 tablespoons olive oil, divided
1 cup quinoa, rinsed
2 cups vegetable broth
1 can black beans, drained and rinsed
4 cups kale, chopped
1 head roasted garlic, mashed
1/2 cup breadcrumbs
1/2 cup plant-based milk
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss diced sweet potatoes with 1 tablespoon olive oil and roast for 20 minutes until tender.
While potatoes roast, simmer quinoa in vegetable broth for 15 minutes until fluffy.
In a large bowl, whisk together the mashed roasted garlic and plant-based milk to create a cream sauce.
Fold in the roasted sweet potatoes, cooked quinoa, black beans, and chopped kale into the sauce.
Transfer mixture to a baking dish and sprinkle evenly with breadcrumbs.
Bake for 15 minutes at 400°F until the top is golden brown and the edges are bubbling.
Notes
You can roast the garlic ahead of time to save on prep. If you like extra flavor, add a pinch of smoked paprika or cumin to the garlic sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg