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.
Servings 8 servings
- 1 sweet potato
- 2 tablespoons olive oil
- 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