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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.

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)

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

Find it online: https://thefamilycooking.com/sweet-potato-casserole-with-black-beans-kale-and-quinoa/