Sweet Potato Quinoa Bake
Share recipe
Description
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.
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
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.
Nutrition Facts
serving: 8 servings
calories: 358.3 kcal
carbohydrates: 38.6 g
protein: 13.3 g
saturated fat: 5.2 g
cholesterol: 16.7 mg
sodium: 334.2 mg
fiber: 5.4 g
sugar: 5 g
Categories