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.
Planning to make this tonight! Do you know if the cooking time and/or amount of liquid should be changed if I use frozen sweet potatoes?
I haven’t tried this using frozen sweet potatoes, but the amount of liquid shouldn’t change 🙂
Just made this and it was amazing!!! I was wondering what to do with all this sweet potato I had. Luckily I had all the other ingredients too, wow. I paired it with a baked lime salmon and it was perfect together.
This recipe is awesome – Easy, Delicious & Healthy!! We added chicken and used this as taco filling. It was absolutely delicious! I can’t wait to add an egg to the leftovers and have them for breakfast. Thanks for sharing this great recipe!
Even my husband, who says he hates sweet potatoes, loved this. I did add a little salt and some extra garlic and I’ll add less quinoa next time but overall delicious and so glad we tried this! It makes a ton too so this would be great as a side dish when feeding a crowd.
So glad you enjoyed this Kathy! 🙂
Our daughter came home from college a vegetarian. I have been searching the internet for recipes every since this lock down. I happened on to yours and we tried it tonight. I followed the recipe exactly but added cheese on top the last 15 min. We all LOVED it. And it could not have been any easier. We didn’t have a problem with too much liquid, maybe because I let it set out for about 20 minutes as I didn’t want to eat that early. Maybe the quinoa soaked a little up. Anyway, THANK YOU for this easy recipe!
How many servings is this recipe? I couldn’t find it anywhere in the post or the recipe itself.
6 servings! I’m not sure why it’s not showing up on the post, I’ll get that fixed asap 🙂
Your recipe has been a game changer for me. Thank you so much. I have no experience in the kitchen and have embraced a vegan, no oil, mostly plant based diet and you have helped me nail this. Awesome.
I just pulled this out of the oven. It smells amazing. Can’t wait to try ir. Thanks for the recipe 🙂
Enjoy this casserole very much just the way it was printed!
Delicious recipe! Made recipe as stated and served with hot sauce and avocado on top of arugula and spinach. Made a side of roasted peppers. So good, and my meat-eating husband couldn’t get enough of it!