Southwestern Quinoa Sweet Potato Casserole

Yesterday I woke up with a plan…stuffed bell peppers. A series of events took place forcing me to come up with another plan. I have one of those personalities that when something gets in my head I am going to do it no matter what so if I couldn’t stuff a bell pepper I was going to stuff something else!

Why am I telling you this? Well, this came out great but I wouldn’t recommend wasting your time to stuff the potato, unless you want the presentation and if that’s the case I will explain how I did it below. Otherwise save some time and just bake it in a casserole dish. Use as a side dish or stuff it into tortillas for a most excellent burrito!

Ingredients:
3 lbs sweet potato, peeled, cooked and diced*
1/2 cup quinoa
1 tsp chickenless chicken bouillon
2 tbsp nutritional yeast
1 tbsp tomato paste
1 tbsp miso
2 tbsp Braggs
juice of one lemon
1/2 cup water
1 tbsp olive oil
2 green onions diced
2 gloves garlic pressed or minced
1/2 tsp coriander
1/2 tsp cumin
1 jalapeno minced
1/2 cup chopped mushroom
15 oz can black beans drained
1/2 cup frozen corn, defrosted
**1 tomato
**cilantro
**Easy Smoked Paprika Dip (add a 1/2 tsp of ancho powder, chili powder or hot sauce)
** large tortillas

Preheat oven to 350 degrees.

Cook quinoa with 1 cup water and bouillon. Bring to a boil, then reduce to a simmer and cover pot. Cook for 10 to 15 minutes until liquid is almost dissolved. Set aside.

In a small bowl mix ingredients from nutritional yeast to water. Set aside.

In a deep dish frying pan saute green onions and garlic in oil for 5 minutes. Add coriander, cumin, jalapeno, cooked sweet potato and mushrooms. Cook for five more minutes.

Add quinoa, beans and corn. Stir in nutritional yeast mixture. Put all ingredients in a casserole dish and bake for 30 minutes.  Top with paprika dip, tomato and cilantro and serve. Or throw all ingredients into a tortilla for a burrito.

*If you want to make it like the picture back the potatoes at 400 for 45 minutes.  Scoop out the insides making sure to not damage the skin. When you have reached the baking step fill potato skins with mixture and bake the same.  There will be more stuffing than room so simply bake the leftover in a casserole dish.

**These ingredients are all optional but highly recommended. If you have avocado or guacamole it would make a great addition. I would love to hear any additions you make!

 

 

Gallery | This entry was posted in Gluten Free, Main Course, Sides and tagged , . Bookmark the permalink.

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