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.
We made this tonight for the first time. Really enjoyed the flavors and can see how this would be a great recipe for weekly meal prep. It would probably be great with a fried egg on top or some spicy ground beef. I used about 3/4 a cup of quinoa and that was the right amount for us. There was liquid in the pan when I took the foil off at 45 minutes but it all absorbed with 10 more minutes of cooking.
I’m going to try this tonight with a butternut squash instead of sweet potatoes. I want to avoid a trip to the store.
I seasoned this with 5 spice powder .. thats what the bottle is called.. which is star anise, cinnamon, fennel, cloves, pepper.. it was delicious
(I omitted the seasonings recommended in the dish)
Great recipe. Subbed butternut squash as my son doesn’t like sweet potatoes. The only issue I encountered was after 45 minutes, the quinoa was nowhere close to being done. I cooked it for another 30 minutes then cranked the heat up to 425 degrees for ANOTHER 30 minutes before uncovering it for the last 15 minutes. Dinner was an hour late but it was delicious!
I made it and my husband and I loved it. I didn’t have chili powder so I used Cajun seasoning. I served it warm on top of spinach and I added a small dollop of sour cream. My husband said next time he wants an egg on top with a gooey center. Either way I will definitely be making this again.
Just made this so easy and delicious, I love just putting everything in one dish my favorite way of cooking!
This is delicious!
Does it freeze well?
Absolutely!
I love recipes that are super plentiful and easy and as other mentioned, being able to freeze portions for later is fantastic. I cannot wait to make this. It’s been in my recipes board for a bit, but it’s perfect for cooler weather. So when I’m back in the North it’s one of the first things I’ll make. 🙂
Hope you enjoy it! 🙂
I followed the recipe exactly (except used water in place of vegetable broth, because they’re interchangeable to me). Loooove this so much. I squeezed half a lime on top and added a few shakes of salt. Ate this with some no-salt-added corn tortilla chips and store-brand salsa, tasted delicious. Very yummy , healthy, and satisfying!
First thing – I am not a fan of sweet potatoes . . . but I thought I would try it. At first, I wished I had switched the sweet potato for butternut squash. Next time, I still might do that. I liked it better when I added some cheese to it. Also, there was a whole lot more quinoa than what is pictured, but that part, i did not mind. I saw someone else had switched out the sweet potato for butternut squash as well. Other than that being my preference . . . it was darn tasty and I will make again.