Sweet Potato Quinoa Casserole

about the recipe

This Sweet Potato Quinoa Casserole is the perfect one dish meal!   It works equally well for an easy weeknight meal as it does as a healthy dish for entertaining.  Gluten Free and Vegetarian, this quinoa casserole can easily be made vegan.


– 5 cups peeled and diced sweet potatoes – 1 tablespoon avocado oil or high heat oil of choice, divided – 1 medium yellow onion finely diced – 1 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 eggs beaten (optional) – ½ cup milk of choice – 6 ounces Gruyere cheese grated or vegan shreds

– Preheat oven to 400 degrees. Line a baking sheet with parchment paper. – In a medium bowl, toss together sweet potatoes and ½ tablespoon of oil. Season to taste with salt and pepper. Arrange in a single layer on the prepared baking sheet. Bake for 12 minutes.

– Heat the remaining oil over medium heat. Add onion, red pepper and thyme and cook for 8 minutes, until the onion is tender.

– Add garlic, quinoa and sweet potatoes and stir for a minute. – Add broth, salt, black pepper and cayenne pepper. Bring to a simmer and then reduce the heat to low.

– Cover and cook on low for 25 minutes, or until most of the liquid is absorbed. Stir. Remove from heat and allow to sit covered for 5 minutes.

– Transfer the quinoa mixture to an 8 x 8 baking dish. In a small bowl, whisk together eggs and milk. Pour over the quinoa. Top with cheese.

– Add more liquid as needed.