Sweet Potato and Black Bean Quinoa Bake - Eat Yourself Skinny (2024)

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! This recipe is also gluten-free, dairy-free, vegan and great for meal prep!

Cinco de Mayo is right around the corner so why not throw all your favorite Mexican flavors together into one healthy casserole!

I’m ALL about quick and easy recipes, especially during the busy work week, and it truly doesn’t get much easier (or tastier!) than this Sweet Potato and Black Bean Quinoa Bake! I mean you literally just dump all of your ingredients into one single dish and throw it in the oven. It’s that easy! A satisfyingly healthy meal that is super filling and packed with fiber and protein despite being a meatless dish.

Once or twice a week I really like to eat all plant-based meals which makes this recipe perfect for our family and also gives us delicious leftovers for ourmeal prep! Sometimes I’ll add chicken or beef along with this casserole, but it really is super delicious all on its own or over a salad with some sliced avocado 🙂

The quinoa in this recipe cooks really easily in the baking dish along with the rest of the ingredients, zero stove top cooking required! A delicious combination of sweet potatoes, black beans, and corn along with seasonings like chili powder, cumin, thyme and garlic. If you’re not a fan of quinoa, brown rice would make a great substitute!

I really love this simple casserole because not only does it make a filling weeknight meal all on its own, but this also makes a great side dish too. If you aren’t vegan or dairy-free, feel free to throw in some shredded chicken, ground beef or turkey along with some shredded cheese or you could even serve this up on taco night. The leftovers sure make a delicious breakfast too! Just add a fried egg and some avocado 😉

Personally I found that chopping the sweet potatoes into smaller cubes made this recipe work best as this makes the potatoes super tender while cooking. The easiest way to do this was to slice the sweet potatoes into “fries” then chop them into cubes, about a 1/2 inch each.

Another tip is to bake this dish covered for the first 45 minutes then finish off baking uncovered so that the liquid can really get absorbed while also giving the potatoes a nice color. I also allowed the casserole to sit for an additional 5 minutes once I pulled it out of the oven so that any of the remaining liquid could be soaked up with the rest of the dish. I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and tasted perfect after sitting for a few minutes before serving!

Once everything is cooked, I simply just sprinkled with some chopped green onions and it was ready to serve! This is definitely one of those dishes you can easily make to your liking too, feel free to substitute other veggies that you prefer such as chopped bell peppers, zucchini or squash, you can change up the seasonings and, as I said before, this would also taste delicious topped with some shredded cheese!

Hope you all enjoy this Sweet Potato and Black Bean Quinoa Bake! If you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me onInstagramusing the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!