Sweet Potato Quinoa Bake recipe

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Ingredients

1 cup water
½ cup all-purpose flour
1 cup milk
4 sweet potatoes, peeled and cubed
1 bunch green onions, chopped
1 (8 ounce) jar pesto
1 cup quinoa
1 cup sliced mushrooms
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or to taste

Nutrition Info

358.3 calories
carbohydrate: 38.6 g
cholesterol: 16.7 mg
fat: 17.4 g
fiber: 5.4 g
protein: 13.3 g
saturatedFat: 5.2 g
servingSize: -
sodium: 334.2 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Heat water in a small saucepan over high heat until hot but not boiling, reduce heat to medium-low. Whisk in flour until thickened. Add milk, whisk until flour mixture is thick.

  3. Combine sweet potatoes, green onions, pesto, quinoa, mushrooms, salt, and pepper in a large bowl. Pour in flour mixture, stir until well combined. Transfer to a 9x13-inch casserole dish, top with Cheddar cheese.

  4. Bake in the preheated oven until bubbly and sweet potatoes are cooked through, about 50 minutes.

Recipe Yield

8 servings

Recipe Note

An easy casserole that is also pretty healthy! We make this dish once a week so we have a handful of pre-made lunches for throughout the week as it reheats very nicely.

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