Sweet Potato Quinoa Casserole

YIELD: SERVES 5 

Energy: 470 calories 

Fat: 3.5 grams 

Protein: 20 grams 

Total carbohydrates: 95 grams 

Fiber: 20 grams 

Untitled design (15)

Servings: 5

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

4 cups sweet potatoes, cut in 1⁄2– inch cubes 

2 cups homemade or low-sodium vegetable broth 

1 (15- ounce) can of low-sodium kidney beans, drained and rinsed 

1 cup uncooked quinoa, rinsed 

1 cup frozen corn, thawed 

2 teaspoons ground smoky paprika 

1 teaspoon chili powder 

1⁄2 teaspoon dried thyme 

1/2 teaspoon dried oregano

1⁄2 cup chopped green onions (white and green parts) 

1/2 cup chopped flat leaf parsley

Instructions

Preheat the oven to 375°F.  Combine the sweet potatoes, broth, beans, quinoa, corn, paprika, chili powder, oregano, and thyme into a large baking dish. Stir until mixed well and cover with foil. Bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until most of the liquid has been absorbed and the potatoes are tender. Allow the dish to sit for 5 minutes to absorb any excess liquid. Sprinkle with the green onions and parsley and serve.

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