Baked Sweet Potato Quinoa Casserole
Ingredients
-
5
cups
peeled and diced sweet potatoes
-
1
tablespoon
avocado oil or high heat oil of choice
-
1
medium
yellow onion, finely diced
-
1
medium
red pepper, diced
-
1
tablespoon
fresh thyme, chopped
-
1
tablespoon
minced garlic
-
1
cup
quinoa, rinsed
-
1 ¾
cups
vegetable broth
-
1 ½
teaspoons
sea salt
-
½
teaspoon
fresh ground black pepper
-
¼
teaspoon
cayenne pepper
-
2
large
eggs, beaten (optional)
-
½
cup
milk of choice
-
6
ounces
Gruyere cheese, grated or vegan shreds
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss sweet potatoes with ½ tablespoon of oil and season with salt and pepper. Arrange on the baking sheet and bake for 12 minutes.
- Heat the remaining oil in a pan over medium heat. Add onion, red pepper, and thyme, cooking until the onion is tender, about 8 minutes.
- Stir in garlic, quinoa, and sweet potatoes, cooking for an additional minute.
- Add broth, salt, black pepper, and cayenne pepper. Bring to a simmer, then reduce heat and cover, cooking for 25 minutes until most liquid is absorbed. Let sit covered for 5 minutes.
- Transfer the mixture to an 8 x 8 baking dish. In a bowl, whisk together eggs and milk, then pour over the quinoa mixture. Top with cheese.
- Bake at 350°F for 30 minutes. Optionally broil for 2 minutes to brown the top.
Nutrition Facts (estimated)
Servings
6
Calories
380
Total fat
15g
Total carbohydrates
45g
Total protein
15g
Sodium
1045mg
Cholesterol
96mg
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