Introduction

This Sweet Potato and Black Bean Quinoa Bake is a hearty, nutritious dish perfect for a cozy weeknight dinner. Packed with protein-rich quinoa, fiber-filled black beans, and sweet potatoes, it’s both comforting and wholesome. Easy to prepare and full of flavor, it’s a one-pan meal everyone will enjoy.

A close-up view of a white rectangular baking dish filled with a colorful mixed dish. The dish has an even layer of small cubed orange sweet potatoes, black beans, light yellow corn kernels, and cooked quinoa grains spread throughout. On top, there are scattered pieces of chopped green onions adding a fresh green color. A gold spoon is partially inside the dish, lifting a portion, showing the mixture's texture and layers more clearly. The baking dish sits on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups sweet potatoes, cut into 1/2-inch cubes
1 (15 oz) can black beans, drained and rinsed
1 cup uncooked quinoa, rinsed
1 cup frozen corn, thawed
2 cups vegetable broth
1 tsp chili powder
2 tsp cumin
1 tsp garlic salt
1/2 tsp dried thyme
1/2 cup green onions, chopped

Instructions

Step 1: Preheat your oven to 375 degrees F (190 degrees C).
Step 2: In a 9×13 baking dish sprayed with cooking spray, combine the sweet potatoes, black beans, quinoa, corn, vegetable broth, chili powder, cumin, garlic salt, and dried thyme. Mix well to evenly distribute the ingredients.
Step 3: Cover the baking dish with tin foil and bake for 45 minutes.
Step 4: Remove the tin foil and bake for an additional 15 to 20 minutes, or until most of the liquid is absorbed and the sweet potatoes are tender.
Step 5: Take the casserole out of the oven and let it sit for 5 minutes to allow any remaining liquid to absorb fully.
Step 6: Sprinkle the chopped green onions on top before serving. Enjoy your meal!

Tips & Variations

If you prefer a little extra heat, add a pinch of cayenne pepper or some chopped jalapeño to the mix before baking.
For added creaminess, stir in 1/2 cup of shredded cheese or a dollop of sour cream just before serving.
Try swapping vegetable broth for chicken broth if you’re not vegetarian, for a richer flavor.
Adding diced bell peppers or chopped spinach can boost the veggie content without changing the flavor profile drastically.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave or warm in the oven until heated through. If the bake seems dry after reheating, add a splash of vegetable broth or water to loosen it up.

How to Serve

Three clear glass meal prep containers are placed in a line on a white marbled surface, each divided into two sections. On the left side of each container, there are thin slices of green avocado neatly arranged with fresh, leafy green arugula beside them, showing a soft and crisp texture. On the right side, there is a colorful quinoa salad made of small, orange sweet potato cubes, light beige quinoa grains, black beans, golden yellow corn kernels, and chopped green onions, creating a mix of bright and warm tones with a grainy, chunky texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn kernels work well. Use about 1 cup of fresh corn for this recipe and add it at the same time as the other ingredients before baking.

Do I need to rinse the quinoa before using it?

Rinsing quinoa helps remove its natural bitter coating called saponin. It’s recommended to rinse under cold water in a fine mesh strainer before adding it to the bake for the best flavor.