Recipe from https://www.eatyourselfskinny.com/

 

Ingredients

  • 4 cups sweet potatoes (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
  • ½ tsp. dried thyme
  • ½ cup green onions, chopped

Instructions

  • Preheat oven to 375 degrees F.
  • Combine all ingredients, except for the green onions, in a 9x13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes.
  • Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender.
  • Remove from oven and let the casserole sit for 5 minutes so that any remaining liquid can be fully absorbed and sprinkle with green onions. Serve and enjoy!
  • NOTE: If it looks like there is still some liquid in the casserole after baking for an hour, it’s okay! I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving!

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