Sweet potato quinoa enchilada bake – with just ten simple ingredients, one pan, and 15 minutes to bake. It’s vegan and gluten-free, easy, versatile, and delicious!
Have you tried “meal prepping”? The elusive healthy eating dream that’s all over the internet. Meal plans, prepped lunches, breakfast to-go. I can’t say I haven’t gotten on the train. I have. And it’s made my life SO MUCH easier, but that’s not to say it’s easy. It’s hard to set aside an hour to make a breakfast bake, some salads, and a casserole or two for the week. However, the weeks I do it, I find my life to be much more streamlined. I’m not worrying about what to make or what I’ll eat next. I spend less money and generally eat healthier. It also helps keep hangry at bay. So I get to eat delicious food and keep my friends.
This recipe is a perfect meal-plan option
- It makes 6 servings. Bake once, eat multiple times
- It’s a dump and bake recipe. You can roast your sweet potatoes and cook your quinoa Sunday, then on the night you want to eat it, dump all the ingredients in a casserole dish and bake 15 minutes. Dinner = done
- It’s versatile, so you won’t get sick of it. On the first night eat it straight up. Next night, put it on top of chips for nachos. Third night stuff it in a tortilla for tacos. Next? Enchilada stuffed peppers. You get the idea.
The ingredients are super simple too. Mushrooms, black beans, red onion, sweet potatoes, kale, quinoa, enchilada sauce, paprika, and cumin. Full of protein, flavor, and healthy carbohydrates for satisfaction. See something you don’t like? Swap it out! This recipe is very forgiving.
After baking I topped mine with Daiya cheese, my dairy-free cheese of choice, because it gets melty and tastes just like regular cheese. Also, avocado because what Mexican-inspired meal is complete without it? Add your favorite toppings- whether it be cheese, sour cream, or crushed up chips.
So if you’re trying to eat a little healthier, or looking for a recipe to meal prep this week, start with this one! It’s the easiest, the tastiest, and one of my favorites. I hope you love it as much as I do. Happy Monday everyone!
- Pre-heat oven to 400 degrees F.
- Roast cubed sweet potatoes for 20 minutes.
- Cook 2 cups quinoa in 1 cup water for 15 minutes.
- Saute red onion in 1 Tbsp oil on stovetop, about 5 minutes until translucent.
- Add all ingredients with roasted sweet potatoes, cooked quinoa, and sautéed onion to a large casserole dish. Mix well.
- Bake for 15 minutes.
- Serve warm with cheese and avocado.
Can’t get enough.