Sweet Potato Casserole with Black Beans, Kale and Quinoa

Why You’ll Love This Recipe

This casserole is satisfying and filling, yet entirely plant-based and gluten-free. It’s rich in flavor thanks to spices, herbs, and a balanced mix of textures. Whether you’re meal-prepping, serving a crowd, or looking for a healthy comfort dish, this recipe checks all the boxes. Plus, it’s easy to customize and makes great leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes
• Cooked quinoa
• Black beans (canned or cooked from dry)
• Kale (destemmed and chopped)
• Onion
• Garlic
• Olive oil
• Ground cumin
• Smoked paprika
• Chili powder (optional)
• Salt and black pepper
• Vegetable broth
• Fresh lime juice
• Fresh cilantro or parsley (optional garnish)

Directions

1. Preheat Oven: Set your oven to 375°F (190°C).
2. Prepare the Sweet Potatoes: Peel and cube the sweet potatoes. Toss with olive oil, salt, pepper, and a bit of cumin. Spread on a baking sheet and roast for 20–25 minutes, or until tender.
3. Cook the Aromatics: While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, then add minced garlic, cumin, paprika, and chili powder. Cook for 1–2 minutes until fragrant.
4. Add Kale: Stir in chopped kale and cook until wilted, about 3–5 minutes. Add a splash of vegetable broth if needed to help steam the kale.
5. Combine Everything: In a large bowl, mix together the cooked quinoa, roasted sweet potatoes, kale mixture, and black beans. Stir in lime juice and adjust seasoning with salt and pepper.
6. Assemble the Casserole: Transfer the mixture to a greased casserole dish. Press down gently to flatten the top.
7. Bake: Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes to crisp the top slightly.
8. Garnish and Serve: Let cool slightly. Top with chopped fresh herbs if desired. Serve warm.

Servings and timing

This recipe serves 4–6.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Cheesy Topping: Sprinkle with shredded vegan cheese before baking for extra richness.
• Spicy Kick: Add diced jalapeños or red pepper flakes for more heat.
• Mexican-Inspired: Add corn, cumin, and a squeeze of lime for a southwestern flavor.
• Protein Boost: Stir in tofu crumbles or tempeh for extra plant protein.
• Crunchy Topping: Add crushed tortilla chips or toasted seeds for texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, bake at 350°F (175°C) for 15–20 minutes or microwave individual portions for 1–2 minutes until heated through. Add a splash of broth if it seems dry.

This casserole can also be frozen. Let it cool completely, then cover and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes. Assemble it fully, cover, and refrigerate for up to 24 hours. Bake just before serving.

Is this casserole gluten-free?

Yes, all ingredients are naturally gluten-free. Just confirm your vegetable broth and spices are certified gluten-free if needed.

Can I use spinach instead of kale?

Absolutely. Spinach wilts faster, so add it at the very end of cooking.

Can I use canned sweet potatoes?

Fresh is best for texture, but you can use canned—just drain and roast briefly to remove excess moisture.

What kind of quinoa should I use?

Any variety—white, red, or tricolor—works well. Make sure it’s cooked and fluffed before mixing.

Can I add cheese?

Yes, both dairy and plant-based cheeses work well in this casserole for added creaminess and flavor.

How spicy is this dish?

It’s mild as written. You can make it spicier by adding chili powder, jalapeños, or hot sauce.

Is this dish suitable for meal prep?

Definitely. It stores and reheats well, making it perfect for lunches or dinners throughout the week.

Can I serve this as a side dish?

Yes, it pairs well with roasted meats, grilled tofu, or as part of a holiday spread.

What’s the best way to reheat without drying it out?

Add a splash of vegetable broth and cover when reheating in the oven or microwave to maintain moisture.

Conclusion

Sweet Potato Casserole with Black Beans, Kale, and Quinoa is a flavorful, nourishing dish that proves healthy eating doesn’t have to be boring. With warm spices, hearty ingredients, and a comforting casserole texture, this recipe is perfect for any season. Whether you’re feeding a crowd or just making a wholesome weeknight dinner, this casserole delivers on taste, texture, and nutrition.

Sweet Potato Casserole with Black Beans, Kale and Quinoa

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Sweet Potato Casserole with Black Beans, Kale, and Quinoa is a hearty, plant-based dish full of protein, fiber, and bold flavors. Roasted sweet potatoes, sautéed kale, fluffy quinoa, and savory black beans come together in a flavorful casserole perfect as a main or side dish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings
• Category: Main Course, Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil, divided
• 1/2 tsp ground cumin
• Salt and black pepper, to taste
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (optional)
• 3 cups chopped kale (stems removed)
• 1/4 cup vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups cooked quinoa
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro or parsley (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Toss cubed sweet potatoes with 1 tbsp olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes until translucent. Add garlic, smoked paprika, and chili powder; cook for 1–2 minutes until fragrant.
4. Stir in chopped kale and vegetable broth. Cook until kale is wilted, about 3–5 minutes.
5. In a large bowl, combine roasted sweet potatoes, cooked quinoa, kale mixture, and black beans. Stir in lime juice. Season to taste with salt and pepper.
6. Transfer to a greased casserole dish and press down slightly to flatten.
7. Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes to crisp the top slightly.
8. Let cool slightly before serving. Garnish with chopped fresh herbs if desired.

Notes

• Add vegan cheese before baking for a cheesy variation.
• Use spinach instead of kale for a milder green.
• Top with crushed tortilla chips or pumpkin seeds for texture.
• To make ahead, assemble and refrigerate unbaked for up to 24 hours.
• Freeze leftovers for up to 2 months—thaw before reheating.

Nutrition

• Serving Size: 1 portion
• Calories: 320
• Sugar: 5g
• Sodium: 380mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 9g
• Protein: 10g
• Cholesterol: 0mg