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Sweet Potato Casserole with Black Beans, Kale and Buckwheat

Comforting gluten-free and vegan sweet potato casserole with black beans, kale, buckwheat and roasted garlic sauce. Easy to assemble and perfect to make ahead.
Course Main Course
Cuisine American
Keyword black bean casserole, sweet potato casserole, vegan casserole
Cook Time 45 minutes
Total Time 45 minutes
Servings 8 servings
Calories 263kcal


  • 1 sweet potato
  • 2 tablespoons olive oil
  • salt
  • black pepper
  • 2 sprigs sage
  • 1 cup quinoa or buckwheat
  • 2 cups water
  • 2 cups roughly chopped kale
  • 2 cups cooked or canned black beans
  • 1 cup roasted garlic sauce
  • 2 slices of sourdough bread or any gluten free bread


  • Preheat the oven to 180 ºC or 350 ºF. Dice the sweet potato and transfer to a baking dish or tray. Sprinkle with olive oil, salt and pepper. Put sage sprigs on top. Roast for 25 minutes.
  • Meanwhile, rinse and drain the buckwheat. 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 bread crumbs: heat a lug of olive oil in the skillet or frying pan over medium-high heat. Break bread slices with your fingers into small pieces and transfer them to the skillet. Add salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally.
  • Transfer roasted sweet potatoes, buckwheat, kale and black beans to a backing dish. Pour the roasted garlic dressing. Top with breadcrumbs. Bake for 10 more minutes. Enjoy!


If you pre-roast the sweet potato and cook buckwheat and beans, it will take you around 15-20 minutes to make the casserole.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.


Calories: 263kcal | Carbohydrates: 45g | Protein: 9g | Fat: 4g | Sodium: 1553mg | Potassium: 407mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3980IU | Vitamin C: 20.5mg | Calcium: 54mg | Iron: 2.3mg