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.
Has anyone made this in the instant pot?
This was great! I always make a vegan dish for the Christmas Eve party we go to, and so this year I made this dish. Everyone loved it – In the interest of “using what you have,” I used taco seasoning instead of cumin and garlic – turned out great.
I made this tonight for dinner. I didn’t have any chili powder (I didn’t realize I was out?!) but I used 3/4 tsp paprika and 1/4 tsp cayenne. I served meatless for me with avocado and made some chicken to go with my hubby’s dinner. Love, love love! Thank you! 🙂
This was fantastic!! Topped it with shredded mozzarella. Is this something that can be taken to work for lunch without needing to be refrigerated? Partner drives around a lot for his job.
I made this recipe and it came out great! I made a few modifications:
– replaced sweet potato with butternut squash
– used 1/2 cup of quinoa and 1 cup of vegetable broth
– replaced corn with red/yellow bell pepper
I put it over greens, added avocado, and served with Cholula. Very good and filling! I meal prepped it for the week and it turned out great. I ended up getting 5 servings vs. 4.
This looks so good! What a great lunch meal prep for the week!
I made this last night because my vegetarian 16 year old nephew was visiting. He loved it and so did we! A huge success. He devoured it! We had blackened chicken along side this and the two together made a perfect combo. Thanks!
I made his last night. It was alright. There was too much quinoa compared to the sweet potato. The colour of he sweet potato in your picture looks more like the colour of yams. My sweet potatoes are white inside so the dish looked very bland. I ended up adding in some cheese on top to add some flavour. I think if I made it again I would either increase or change the spices..
Loved this recipe I used turkey sausage I think made it better
This recipe was GREAT! I used pre-chopped sweet potato because I had no time to prep and then added a little pepper jack cheese to the top and it was awesome! We had leftovers that we ate with a fried egg on top. This recipe is a keeper!