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!
Table of Contents
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.
Wow this looks incredible! I wonder if you could add in some tofu as well for even more protein but on its own this recipe just has EVERYTHING!
I made this tonight and it was delicious!! Easy to put together and lots of leftovers…will definitely be making this again!
This was delicious! I used half the amount of quinoa and it was still a bit more than I wanted. I cooked mine for 30 minutes covered and then 15 minutes uncovered and my potatoes were a little more overdone than I like so next time I’ll make a few adjustments. But really, this is super flavorful! I ate it for breakfast with a fried egg on top, in soft tacos with some shredded chicken and salsa, and just as a side with steak/salmon. Can’t wait to make it again!
This is so delicious and easy! I added red and yellow bell pepper instead of corn. I served with some hot
Sauce and dollop of sour cream. I can’t wait to have it with some eggs and avocado.
I was bummed when I saw the recipe was 8 SP on freestyle but that is if you plug in the nutrition info. Since black beans and corn are 0 SP when put into the recipe builder I got 3 SP 🙂 Im excited to try it.
Thanks for sharing a very nice, healthy and quicky making recipe , love to prepare it. regards
So many positive comments. I will try it soon 🙂 Looks delicious and reminds me of a meal that I had during a food tour Malaga. WIll see if the taste is the same. Sooo excited 🙂
Will this work in the crockpot? Has anyone tried it?
Hi!!! Just meal preped and just tried out this recipe! It’s delicious and so easy! Gonna top it with avocado or hummus! Thank you it’s awesome!
I made this with the intention to eat it now and use the left overs for meal prep. But it didn’t work out that way. We ate seconds because it was so good and there were no left overs!! I’ll have to make it again specifically for meal prep so I have it for lunches during the week. It was delicious. Great recipe.