Sweet Potato Casserole with Black Beans, Kale and QuinoaElena Szeliga
This comforting sweet potato casserole with black beans, kale, and quinoa blends wholesome flavors and textures for a cozy, nutritious meal perfect for busy days.
Ingredients
Main ingredients
- 3 medium Sweet potatoes firm, no soft spots
- 2 tablespoons Olive oil divided for roasting and sautéing
- to taste Salt essential for flavor
- to taste Black pepper essential for flavor
- 1 cup Quinoa rinsed well before cooking
- 2 cups Kale chopped, fresh and bright green
- 2 cups Black beans rinsed and drained if canned
- 1 cup Roasted garlic dressing rich, garlicky boost
- 2 slices Sourdough bread toasted for topping; gluten-free optional
Instructions
Instructions
- Prep your sweet potatoes by peeling and dicing into small cubes. Toss them in 1 tablespoon of olive oil, salt, and pepper.
- Spread the cubes out on a baking sheet and roast in a preheated oven at 400°F for 25-30 minutes until tender.
- Rinse your quinoa well under cold water. Cook it in 2 cups of water until fluffy, then set aside.
- Chop your kale, removing tough stems. Toss kale in a skillet with 1 tablespoon of olive oil and sauté until just wilted.
- Rinse and drain your black beans. Combine roasted sweet potatoes, cooked quinoa, sautéed kale, black beans, and roasted garlic dressing in a bowl. Mix gently.
- Cube your sourdough bread and toast until crispy.
- Transfer mixture into a casserole dish, sprinkle toasted bread cubes on top.
- Bake at 375°F for 15-20 minutes until warmed through and the top is a little crisp.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze without sourdough topping for up to 3 months. Keep toasted bread separate to maintain crunch.