Description
A hearty, wholesome gluten-free dinner packed with sweet potatoes, black beans, corn, and warm spices. Easy to prepare and perfect for families or weekly meal preps.
Ingredients
2 medium sweet potatoes, peeled and diced
1 cup uncooked quinoa, rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen or fresh)
1 red bell pepper, diced
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
2 cups gluten free vegetable broth
1 cup shredded non-dairy cheese (optional)
1 tbsp olive oil
Chopped parsley or cilantro for garnish
Instructions
Preheat oven to 375°F and grease a casserole dish with olive oil.
In a saucepan, sauté sweet potatoes for 5–7 minutes until slightly tender.
Stir in quinoa, black beans, corn, bell pepper, cumin, paprika, salt, and pepper.
Add vegetable broth and bring to a simmer. Cook uncovered for 10 minutes.
Transfer mixture into casserole dish and top with optional cheese.
Bake for 25 minutes or until cheese is melted and bubbling.
Let cool slightly, garnish with herbs, and serve warm.
Notes
Use butternut squash if sweet potatoes aren’t available.
Add precooked chicken or tofu cubes for extra protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 295
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: gluten free dinners, sweet potato casserole, quinoa bake, gluten free casseroles