This Sweet Potato & 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!
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Cinco de Mayo is right around the corner so why not throw all your favorite Mexican flavors together into one healthy casserole!
I’m ALL about quick and easy recipes, especially during the busy work week, and it truly doesn’t get much easier (or tastier!) than this Sweet Potato and Black Bean Quinoa Bake! I mean you literally just dump all of your ingredients into one single dish and throw it in the oven. It’s that easy! A satisfyingly healthy meal that is super filling and packed with fiber and protein despite being a meatless dish.
Once or twice a week I really like to eat all plant-based meals which makes this recipe perfect for our family and also gives us delicious leftovers for our meal prep! Sometimes I’ll add chicken or beef along with this casserole, but it really is super delicious all on its own or over a salad with some sliced avocado 🙂
The quinoa in this recipe cooks really easily in the baking dish along with the rest of the ingredients, zero stove top cooking required! A delicious combination of sweet potatoes, black beans, and corn along with seasonings like chili powder, cumin, thyme and garlic. If you’re not a fan of quinoa, brown rice would make a great substitute!
I really love this simple casserole because not only does it make a filling weeknight meal all on its own, but this also makes a great side dish too. If you aren’t vegan or dairy-free, feel free to throw in some shredded chicken, ground beef or turkey along with some shredded cheese or you could even serve this up on taco night. The leftovers sure make a delicious breakfast too! Just add a fried egg and some avocado 😉
Personally I found that chopping the sweet potatoes into smaller cubes made this recipe work best as this makes the potatoes super tender while cooking. The easiest way to do this was to slice the sweet potatoes into “fries” then chop them into cubes, about a 1/2 inch each.
Another tip is to bake this dish covered for the first 45 minutes then finish off baking uncovered so that the liquid can really get absorbed while also giving the potatoes a nice color. I also allowed the casserole to sit for an additional 5 minutes once I pulled it out of the oven so that any of the remaining liquid could be soaked up with the rest of the dish. I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and tasted perfect after sitting for a few minutes before serving!
Once everything is cooked, I simply just sprinkled with some chopped green onions and it was ready to serve! This is definitely one of those dishes you can easily make to your liking too, feel free to substitute other veggies that you prefer such as chopped bell peppers, zucchini or squash, you can change up the seasonings and, as I said before, this would also taste delicious topped with some shredded cheese!
Hope you all enjoy this Sweet Potato and Black Bean Quinoa Bake! If you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sweet Potato and Black Bean Quinoa Bake
Ingredients
- 4 cups sweet potatoes, 1/2-inch cubes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup uncooked quinoa, rinsed
- 1 cup frozen corn, thawed
- 2 cups vegetable broth
- 1 tsp. chili powder
- 2 tsp. cumin
- 1 tsp. garlic salt
- 1/2 tsp. dried thyme
- 1/2 cup green onions, chopped
Instructions
- Preheat oven to 375 degrees F.
- Combine all ingredients, except for the green onions, in a 9×13 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made mine today and I used Progresso vegetable broth which is dark in color and gave my sweet potatoes an unappetizing hue lol. I used a brown rice quinoa blend which might be why mine looks like it has so much more grain than yours but it still tasted good and I ended up with more than I needed for six servings. I would recommend college inn or Swanson broth for maintaining the bright color. Was wondering though what else I could top it with to keep the points to 8, but add some interest. Hot sauce maybe?
I am thinking of making a batch of this to put in the freezer – Does this freeze well ? Thank you
I was going to ask same your question! where is the answer?
Yes this freezes well! Can be stored in the freezer in a sealed, airtight container for up to 3 months 🙂
also the sweet potato to quinoa portion is not as pictured, I followed the recipe exactly and a majority of what was in my dish was quinoa, next time I will note to use less quinoa.
i put it in for 40 min covered and the potatoes were over done, I did not even let it sit in the oven for the additional 15-20 minutes uncovered, next time I will leave it in for approximately 30 minutes so it doesn’t overcook. otherwise great recipe@
OMG this looks so good. going to print this and try it out for our Mother’s day get-together next week. love sweet potatoes and black beans together… the quinoa makes it even healthier. thx!
So excited to try this recipe out! About how many sweet potatoes do you think this calls for?
I’d say about 3 good size sweet potatoes or 4 medium to smaller ones!
I have yet to find a recipe with sweet potatoes I don’t like. Agree with you on the meal prep! Perfect recipe for that 🙂
Meal prep is what I LIVE for. Well, I kind of have to as a college student! In a perfect world, I’d just cook anything I feel like having in five minutes or less. But anyways, I could eat this sweet potato black bean quinoa bake every day! It looks glorious and would taste perfect with some tempeh or in a giant salad!
Do you know what the sodium content is? Thanks! Sounds wonderful!!
Sodium is 36.6 mg per serving 🙂 Enjoy!
I saw this, had all of the ingredients and immediately made it! This turned out delicious!
So glad you enjoyed this Sandy!! 🙂
I really enjoyed this but felt it needed more seasoning. I will.make it again but add fresh garlic, sauted onion, peppers, more and increase by 50% the dry seasoning
Mine is in the oven as we speak. I’m going to make little “boats” and crack a couple of eggs in spots for the last 15 minutes. We’ll see.
Hi, how many sweet potatoes will I need to use? I have two rather large sweet potatoes begging to be used lol. This looks delicious, thanks so much!!
I use about 4 cups chopped so about 2 or 3 regular sized sweet potatoes would work great!
This looks SO GOOD! I cannot wait to make it! Thank you for the post!
Hope you enjoy this! 🙂