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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.
Course Main Course
Cuisine American
Keyword black bean casserole, quinoa casserole, sweet potato casserole, vegan casserole, vegan casserole recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 328kcal
Cost $6


  • casserole dish
  • baking sheet
  • chef's knife
  • cutting board
  • skillet
  • spatula
  • saucepan


  • 3 medium-sized sweet potatoes or 2 large ones
  • 2 tablespoons olive oil divided
  • salt
  • black pepper
  • 3 sprigs rosemary
  • 1 cup quinoa
  • 2 cups water
  • 2 cups kale chopped
  • 2 cups black beans cooked or canned
  • 1 cup roasted garlic sauce
  • 2 slices of sourdough bread or any gluten free bread


Roast sweet potatoes

  • 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. Bake for 10 more minutes. Enjoy!


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.
  • Serve it on its own or pair it with a simple salad or soup like this creamy cauliflower soup, sweet potato lentil soup or vegan zuppa Toscana. For your holiday menu, pair it with festive appetizers like these vegan mushroom crostini or Georgian eggplant rolls with walnuts.
  • 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.
  • Make a large batch of your roasted garlic dressing and use it throughout your week. Use it for a Buddha Bowl or dip some fritters in the sauce.
  • 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.
  • Roasted garlic dressing can be replaced with vegan buddha bowl dressing or any other creamy sauce.
  • You can skip the breadcrumb topping (although I urge you not to).


Calories: 328kcal | Carbohydrates: 58g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 1593mg | Potassium: 661mg | Fiber: 9g | Sugar: 9g | Vitamin A: 13697IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 3mg