American · Dinner
Vegan Sweet Potato and Black Bean Casserole
A baked vegan casserole layering roasted sweet potato cubes with black beans, corn, and onion in a spiced tomato base seasoned with cumin, chili powder, and smoked paprika. Topped with sliced avocado and cilantro after baking, this dish is served warm with lime wedges alongside.
$3
20 minsPrep
45 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
598Calories
16.4gProtein
25.1gFat
85.2gCarbs
13.7gSugar
24.6gFiber
1315mgSodium
0mgChol
3.6gSat Fat
1089mgPotassium
112mgCalcium
4.2mgIron
0mcgVitamin B12
28mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
spice-route
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Heat oven to 400F, peel and cube the sweet potato, then toss with half the olive oil and a pinch of salt on a tray.
2
Sauté the onion and garlic in remaining oil over medium heat 4 minutes, then stir in cumin, chili powder, and smoked paprika for 1 minute until fragrant.
3
Add canned tomatoes, black beans, and corn; simmer over medium-low heat 5 minutes until sauce thickens and coats the beans well.
4
Roast sweet potato at 400F for 20 minutes until edges are golden and a fork slides in with slight resistance.
5
Plate
Fold roasted sweet potato into bean mixture, transfer to a small dish, bake at 400F for 15 minutes until bubbling, then top with avocado, cilantro, and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g cooked black beans, drained
- 400g400g sweet potato
- 110g110g corn kernels
- 220g220g canned crushed tomatoes
- 100g100g onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 11 avocado
- 4 tbsp4 tbsp cilantro
- 11 lime, cut into wedges
- 1/2 tsp1/2 tsp salt
