Mexican Sweet Potato Quinoa Casserole
Mexican Sweet Potato Quinoa Casserole is layered with ground chicken or turkey, quinoa, and lots of vegetables. Optional to use Vegan cheese.
When I think about friendship, I think about comfort and warmth. Sort of like this delicious Mexican Sweet Potato Quinoa Casserole. A dish you could set on a table with a candle burning, a glass of wine, and then dig into the moment (and a delicious bite).
Sweet potato recipes
If you love sweet potatoes, then for sure try this Paprika Sweet Potato Chicken Thighs! (so good!) or Chicken Bacon Sweet Potato Soup!
Earlier this week, I was up early (still on European time! ack!), and wrote 3 letters to 3 friends who have known me for well over half my life. Either handwriting or typing (whichever is easier for you), there’s nothing like getting a long letter in the mail.
Write a love letter
A love letter, in a way, that you can read over and over. A letter with news, but that also says, how are you? I love you! I miss you. This is what you mean to me … those kind of letters.
And I say “love letter” because I have so much love and affection toward these friends, who have loved and supported and cheered me on almost my entire life.
I was reading in my Timothy Keller devotional on the Proverbs, “In the early stage of your life you were shaped most by your family. But for the rest of your life you will be shaped most by your friends.”
There is wisdom in thinking about the company that we keep. At 55 years old, I can honestly say I have been richly blessed by some of the most amazing friendships in life. Some of these knew me as a child, somas an adult, and then there is the blogging and online community I’ve known for the past 12 years. How deliberate and intentional friendship must be!
Mexican Sweet Potato Quinoa Casserole
Abby’s been cooking up a storm in college! Lucky roommates she has, and how blessed she is to be surrounded by good people! This time a Mexican Sweet Potato Quinoa Casserole.
We made it last week and YUM. The pan was gone almost as soon as it came out of the oven.
There’s nothing quite like a casserole for a cold fall day.
Easy process. Using a mandolin, slice the sweet potato into thin slices.
The rest you cook and mix and bake.
Then you serve with your favorite Mexican toppings!
More Sweet Potato recipes:
Tahini Stuffed Sweet Potatoes [RE], Tender Melting Sweet Potatoes [Foodie with Family], and Sweet Potato Chips Recipe [She Wears Many Hats].
Get the Recipe:
Mexican Sweet Potato Quinoa Casserole
Ingredients
- 1 large sweet potato, thinly sliced (about 2.5mm thick)
- 12-16 oz. cheddar or vegan cheese
- 2 c cooked quinoa
- 1 12 oz can of red salsa
- 1 cup loosely packed, chopped cilantro
- 1 lb ground chicken or turkey
- 1 large zucchini, cut into 1’’ thick pieces
- 2 c sliced crimini mushrooms
- 2 c fresh, boiled corn (or canned or frozen corn, drained)
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1/2 Tbsp coriander
- 2 tsp garlic powder
- Salt and pepper to taste
- Oil for cooking and greasing pan
Instructions
- Preheat oven to 375 degrees F.
- Using a mandolin, slice the sweet potato into thin slices. Set aside.
- In a large bowl, combine quinoa, salsa, and corn.
- In a large skillet, heat about 3 Tbsp of oil. When hot, add in vegetables, and sauté with salt and pepper until lightly softened–about 4-5 minutes. Remove from heat and add to bowl of quinoa, salsa, and corn.
- In the same skillet, cook the ground turkey with the garlic powder, cumin, chili powder, salt and pepper, and coriander. When fully cooked, add to bowl of quinoa and veggies.
- Mix all ingredients together, and taste to see if additional salt and pepper is needed.
- Next, in a large oval or rectangular 9X13 inch pan, grease the bottom and layer sweet potato slices. Next spread out about half of the quinoa mixture and top with cheese. Repeat the process once more (layer potatoes, quinoa, and cheese), then top with one final layer of potato slices and a heaping amount of cheese. Cover with foil.
- Bake in the center of the oven until sweet potatoes are cooked through, about 40-45 minutes, then remove foil and bake until sweet potatoes are tender, 15 minutes more. Let rest 10 minutes, then serve hot with desired toppings.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
