Sweet Potato Quinoa Bake
If you need a plant based homemade casserole fix here it is! Quinoa comes together with shallots, sweet potatoes, and poblano peppers in this yummy weeknight bake. This Sweet Potato Quinoa Bake is a fast, easy, healthy winner!
How Do You Make Sweet Potato Quinoa Bake?
Don’t run to the freezer and pull out a frozen pizza or T.V. dinner! This recipe is great for those busy nights as it comes together fast and you can throw it in the oven until it’s done. Here are the awesome ingredients to gather for making this recipe:
Here are the steps:
- First, slice a shallot thinly and place in a pan. You can also dice the shallot if you prefer.
- Next chop two cups of poblano peppers and place that in a pan with the shallots.
- Peel and dice 4 cups of sweet potatoes and place them in a large bowl covered with water. Place in the microwave for 4-5 minutes for the sweet potatoes to soften a bit.
- Meanwhile, dry fry the onions and peppers for about 5 minutes or until soft. Use a little vegetable broth if veggies begin to stick.
- Add the garlic, salt and spices to the pan and cook until fragrant.
- Add the white wine and scrape up any bits in the pan.
- Drain the sweet potatoes and stir them into the pan with the 1 1/2 cups of cooked quinoa.
- Transfer to a 9×13 baking dish and pour the chicken broth over the top.
- Bake for 45 minutes or until sweet potatoes are cooked through.
- Top with plant based cheese if you choose and cilantro. Done!
What Add-Ons Can I Use?
This Sweet Potato Quinoa Bake can be easily adapted to a non-plant based recipe by adding some chopped or shredded cooked chicken. What I usually do is make this when I have some leftover chicken or turkey to use up. I will simply fill half of the pan with the original recipe, and then stir in the chicken to the remainder of the mixture. I then transfer that half to the other side of the pan. If you wish, you can even top the chicken side of the pan with some soft Cotija cheese for a nice salty flavor. This makes the recipe an easy win for the whole family.
If I am feeling like making this into a more Mexican flavored dish, I will add in some black beans and corn. Change the graham masala to cumin and it is delicious.
Why You Can Feel Good About This Recipe
It’s all in the name! Anytime you hear sweet potatoes and quinoa, you know it is going to have some really healthy nutritional benefit’s. Let’s start with sweet potatoes:
Sweet potatoes are orange because they contain a high amount of beta carotene. Beta carotene converts into vitamin A for healthy vision, and immune health. Sweet potatoes promote gut health and may have cancer fighting properties.
Quinoa is the protein source in this dish. Quinoa is the only plant source of complete protein found on earth. This means that it contains all 9 essential amino acids that our bodies can not make on their own. While some animal products have complete proteins, and healthy doses of amino acids, they are also packaged with saturated fat and cholesterol among other things that can increase your risk of developing many chronic issues if over eaten. Quinoa contains the proteins without anything HARMFUL and everything HELPFUL to our bodies. In addition, quinoa is a good source of fiber and is gluten free!
The peppers, aromatics, and spices in this dish also contribute to your health by offering antioxidants all while complementing the veggies and grains with the perfect flavors to enhance the whole food goodness!
Sweet Potato Quinoa Bake.
Ingredients
- 4 cups peeled and cubed sweet potatoes
- 2 cups chopped poblano peppers, seeds removed
- ½ cup thinly sliced shallots
- 2 Tbsp minced garlic
- ½ cup vegetable broth
- 1½ cups red quinoa (or any variety works)
- ⅓ cup dry white wine
- 1 teaspoon garam masala
- ½ teaspoon ground cinnamon
- ½ cup crumbled or shredded vegan cheese
- ¼ cup cilantro
- 1 teaspoon salt
- pepper to taste
Instructions
- Preheat oven to 350°F
- Place cubed sweet potatoes in bowl and cover with water. Microwave for abut 5-6 minutes to allow to soften. Drain and set aside.
- Meanwhile, cook the quinoa according to package directions.
- Add sliced shallots and poblano peppers to a pan, and dry fry them for 5-6 minutes. Add a little vegetable broth to the pan if veggies begin to stick.
- Once vegetables are soft, add the spices and allow to cook until fragrant. About 1 minute.
- Add the cooking wine to the pan and scrape up any stuck on bits. Allow to simmer for 1 minute.
- Stir in cooked quinoa and softened sweet potatoes.
- Add 1 teaspoon of salt and pepper to taste and stir in.
- Transfer to a 9X11 baking dish.
- Pour ½-1 cup of vegetable broth over dish to moisten.
- Cover with tin foil, and bake for 45 minutes or until sweet potatoes are softened.
- If adding vegan cheese, crumble over top and bake for an extra 5 minutes until cheese is melted or browned.
Nutrition
