Mexican Sweet Potato Quinoa Casserole

Mexican Sweet Potato Quinoa Casserole is a layered casserole with ground chicken or turkey, quinoa, and lots of vegetables. Optional to use Vegan cheese.

Easy Mexican Sweet Potato Quinoa Casserole

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!

Mexican Sweet Potato Quinoa Casserole

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.

Best Mexican Sweet Potato Quinoa Casserole

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.

Tasty Mexican Sweet Potato Quinoa Casserole

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!

Delicious Mexican Sweet Potato Quinoa Casserole

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.

Mexican Sweet Potato Quinoa Casserole - perfect bite

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!

Yield: 6 servings

Mexican Sweet Potato Quinoa Casserole

Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Mexican Sweet Potato Quinoa Casserole is a layered casserole with ground chicken or turkey, quinoa, and lots of vegetables. Optional to use Vegan cheese.

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

  1. Preheat oven to 375 degrees F.
  2. Using a mandolin, slice the sweet potato into thin slices. Set aside.
  3. In a large bowl, combine quinoa, salsa, and corn.
  4. 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.
  5. 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.
  6. Mix all ingredients together, and taste to see if additional salt and pepper is needed.
  7. 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.
  8. 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.
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].

Mexican Sweet Potato Quinoa Casserole Recipe

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Mexican Sweet Potato Quinoa Casserole

Prep Time20 mins
Cook Time40 mins
Servings: 6

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.

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