Sweet Potato Quinoa Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Garlic
  • 5 cups Sweet potatoes
  • 1 tbsp Thyme, fresh
  • 1 Yellow onion, medium

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 3/4 cups Vegetable broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1/2 tsp Black pepper, fresh ground
  • 1/4 tsp Cayenne pepper
  • 1 Red pepper
  • 1 1/2 tsp Sea salt

• Dairy

  • 6 oz Gruyere cheese
  • 1/2 cup Milk

Found on wendypolisi.com

Description

Ingredients

• 5 cups peeled and diced sweet potatoes
• 1 tablespoon avocado oil (or high heat oil of choice), divided
• 1 medium yellow onion, finely diced
• 1 red pepper, diced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon minced garlic
• 1 cup quinoa, rinsed
• 1¾ cups vegetable broth
• 1½ teaspoons sea salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon cayenne pepper
• 2 eggs, beaten (optional)
• ½ cup milk of choice
• 6 ounces Gruyere cheese, grated or vegan shreds

Directions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, toss together sweet potatoes and ½ tablespoon of oil. Season to taste with salt and pepper. Arrange in a single layer on the prepared baking sheet. Bake for 12 minutes.
• Heat the remaining oil over medium heat. Add onion, red pepper and thyme and cook for 8 minutes, until the onion is tender. Add garlic, quinoa and sweet potatoes and stir for a minute.
• Add broth, salt, black pepper and cayenne pepper. Bring to a simmer and then reduce the heat to low. Cover and cook on low for 25 minutes, or until most of the liquid is absorbed. Stir. Remove from heat and allow to sit covered for 5 minutes.
• Transfer the quinoa mixture to an 8 x 8 baking dish. In a small bowl, whisk together eggs and milk. Pour over the quinoa. Top with cheese.
• Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.

Nutrition