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 this – tasted great. Much sweeter than I thought it would turn out. Have placed a few servings in the fridge for lunch this week and frozen the rest. Hope the sweet potato will freeze properly….
By the way I took it out of the oven after 40 mins. It didn’t need the extra 20 mins uncovered, all the liquid had already absorbed and it was all perfectly cooked.
Thanks!
Was looking for a healthy gluten free side dish for our barbque. This was a wonderful combination! For me I would add a little more spice, seemed a little bland. It did take a little longer than suggested to bake but maybe that is my oven. Would definitely make this again (adding more spices).
this looks great I am going to make tomorrow for this weeks meal prep can’t wait. Not vegan so going to mix it up with chicken, avocados and cheese during the week for variety
This is the second time I’ve made this in 3 weeks. Healthy, easy, and my family loves it. Thanks!
I made this recipe in my Cosori pressure cooker, set on “steam potatoes”, which equalled high pressure for 25 minutes. It turned-out FABULOUS!
Looks delicious! I’m wondering if it could be frozen after it cools?
I made this recipe this week for weekly lunch meal prep for my husband and I. We both really enjoyed the recipe! I found that this also makes a good wrap filling, and served it with chicken for my husband since he’s a meat eater. I also added kale since I had more room in my casserole dish. Turned out great!
I wanted to make this in the morning to cook in the evening. Do you think it would be ok with broth put in or should I wait to add the broth until right before cooking? I’d like to have it fully assembled so it can just be tossed in the oven.
Feel free to make the entire recipe beforehand! The quinoa will just soak up the broth even more by the time you bake it that evening and have even more flavor 🙂
Made this today. Turned out perfectly and was absolutely delicious! This will be my breakfast for the next couple days.
I made this, and it was phenominal! I was trying to figure out how to make this in my instant pot…. Any suggestions?
I would just follow the recipe and tweak the time. Do small increments of time until you know it is done. That is the best way to figure out times on Instant pot. I would put the quinoa in behind the beans so they can soak up juices and not stick giving you that stuck on food issue that keeps it from sealing.