Mexican Sweet Potato Quinoa Casserole

Oct 01, 2020

Combine the healthy flavors of ingredients you already have on hand to make a large dish to feed a gathering of family and friends. Completely vegan and gluten-free, we use sweet potatoes, but you could easily sub in yellow or white potatoes instead.

Ingredients:

2 medium sweet potatoes, peeled and cubed

1 medium yellow onion, chopped

1 cup white quinoa

1 12 ounce jar of salsa

1 15 ounce can diced tomatoes

1 4 ounce can of diced green chilis

2 15 ounce cans black beans

3 Tablespoons DIY taco seasoning

3 cups vegetable broth

Optional toppings: cilantro, avocado, and lime, pineapple sage, spicy orange thyme

DIY Taco Seasoning

¾ c chili powder

¼ c garlic powder

¼ cumin

3 tsp onion powder

4 tsp coarse sea salt

1 teaspoon red pepper flakes

1.5 teaspoons ground black pepper

1/5 teaspoons ground oregano

1 teaspoon smoked paprika

Directions: Preheat the oven to 375 and spray a large casserole dish with non-stick cooking spray. Place all ingredients into the casserole dish and mix well. Cover with tin foil and place in oven for 30 minutes. Remove from oven, stir, recover with tin foil, place back into oven for 40 more minutes

Remove from oven and let sit for 10 minutes, covered before serving.

Add the herbs, avocado, and lime juice into each bowl served.

Recipe Inspired from FitFoodieFinds