Sweet Potato & Black Bean Quinoa Bake

This Sweet Potato & Black Bean Quinoa Bake is lighter and satisfying 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!

Cinco de Mayo is right around the corner so why not throw all your favorite Mexican flavors together into one lighter casserole!

This kitchen is ALL about quick and straightforward 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! A cook mean you literally just dump all of your ingredients into one single dish and throw it in the oven. It is that straightforward! A satisfyingly lighter meal that is super filling and packed with fiber and protein

What goes in

• 4 cups sweet potatoes, 1/2-inch cubes
• 1 (15 ounces) can black beans, drained and rinsed
• 1 cup uncooked quinoa, rinsed
• 1 cup frozen corn, thawed
• 2 cups vegetable broth
• 1 teaspoon. chili powder
• 2 teaspoons. cumin
• 1 teaspoon. garlic salt
• 1/2 teaspoon. dried thyme
• 1/2 cup green onions, chopped

How it comes together

1. Preheat oven to 375 degrees F.
2. 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.
3. Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender.
4. 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!

Keep in mind

*If it looks like there is still some liquid in the casserole after baking for an hour, it is okay! A cook was initially worried when A cook pulled out the casserole that it still seemed a bit "liquidy," but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving!