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.
This recipe turned out great! It’s so easy to make – and it I can do it, you definitely can. The one thing is that the potatoes got done and the quinoa absorbed the liquid super fast, so I shut off the heat after 45 minutes and left it in the oven, uncovered. But it did turn out great!!
I really really love this recipe! So versatile. I made up a batch on Monday night and so far we’ve eaten it in wraps with hummus and cheese and hot sauce, as a salad with spinach and rocket and avocado, and right now I’m enjoying it with wilted spinach cooked with garlic and onion (and more avo haha). I also think it would be really good with scrambled eggs and worcestershire sauce on toast.
I read a couple of other comments about the amount of quinoa etc, and I was worried the proportions would not be right for the pan I had, but in the end I stuck to the recipe and it worked out perfectly. In future I might chop the sweet potato in advance or do some assembly ahead of time so that I can just throw it in the oven of a week night, but it was a pretty simple recipe. Thanks for sharing!
I made this last Sunday and everyone enjoyed it!
Is it possible to do it stovetop? (Thinking camping) and it would be eaten cold!
Yes I’m sure you could!
Easy enough to make but I left mine in oven for almost an hour and a half and I still got liquid 🙄. Smells amazing and taste great. Maybe when it cools it will evaporate or soak in
I made this today for Easter Brunch. I made it exactly as the recipe states and it came out perfect. Everyone loved it and several people asked for the recipe. This is definitely a keeper!
We just had this for dinner with turkey steaks and eggs. It was delicious! We omitted the chilli and added paprika as my young daughters were having it too!
Can’t wait to have it for the next couple of days for my lunches!! I’ll be having it with a big pile of spinach and a little hot sauce.
We’re having so much fun going through your site and choosing new and different meals to try. Cauliflower fried rice is next!
If I were to do this as a freeze dish would add ingredients then freeze and bake from frozen or would you cook then freeze? Thank you
Since this is quinoa, I would actually cook then freeze as it will be super easy to reheat (and tasty!) once thawed out 🙂
One of the BEST vegan recipes I have ever eaten !! it froze well – I used dry black beans ( I cooked first ) . perfectly seasoned.
I made this because my daughter is a vegetarian it just came out of the oven. I like it I hope she does. It was ready at 45 minutes it was perfect. I was afraid if I put it in for the remaining 15 minutes it would dry out so, I didn’t. I call this a dump recipe, you dump everything into a pan mix, stir & cook it. How easy is that??? It’s very easy. I LOVEEEEEEE these type of recipes! The only thing I did differently was I didn’t have any frozen corn, I used canned corn, it came out fine.
Just made this……..AMAZING!! I had to adjust the cooking time a bit too but that had nothing to do with your recipe and more to do with my oven (insert irritated face). I also realized at the last minute that I didn’t have frozen corn but I did have a bag of corn, edamame and red bell peppers so I used a cup of that. I added a bit more seasoning as well. The fresh green onions add to the flavor so much too. I am so excited I have another vegan dish to add to my rotation. Thank you and keep them coming!