Sweet Potato Casserole with Black Beans, Kale and Quinoa
Enjoy this savory, comforting, vegan sweet potato casserole with black beans, kale, quinoa and roasted garlic sauce. It’s easy to assemble and perfect to make ahead.
Preheat the oven to 180 ºC or 350 ºF. Peels and dice sweet potatoes and transfer them to a baking tray. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Put rosemary sprigs on top. Roast for 25 minutes or until golden and cooked through.
Cook quinoa
Meanwhile, rinse and drain the quinoa. Put it in a saucepan and add water and 1/2 teaspoon salt. Bring to a boil over medium heat, then cover and simmer for 18 minutes.
Make the breadcrumbs
Heat a remaining tablespoon of olive oil in a skillet over medium-high heat. Break bread slices with your fingers into small pieces (you can use a grinder or chopper) and transfer them to the skillet. Add salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally.
Assemble the casserole
Transfer roasted sweet potatoes, buckwheat, kale and black beans to a baking dish. Add the roasted garlic dressing. Top with breadcrumbs. Optional: Sprinkle with vegan Parmesanon top for an extra savory flavor. Bake for 10 more minutes. Enjoy!
Notes
Top Tips
This vegan casserole is savory, comforting, delicious and is easy to assemble and perfect to make ahead.
It's a perfect use for your holiday leftovers or a part of your weekly meal prep.
Make the casserole up ahead of time and freeze it for up to 3 months, uncooked. Move it to the oven and bake it to serve.
Store leftovers in the fridge in an airtight container for up to a week. To reheat, microwave or bake it in the oven until heated through, for about 20 minutes.
If you pre-roast the sweet potatoes and cook quinoa and beans, it will take you around 15-20 minutes to make the casserole.
Recipe Variations
Use any kind of grain (quinoa, buckwheat, rice, barley, or millet), any other kind of beans you enjoy instead of black beans, root vegetables like carrots, beets, parsnips or pumpkin instead of sweet potatoes and chewy greens like spinach or Swiss chard instead of kale.