Sweet Potato Quinoa Bake

Sweet Potato Quinoa Bake

by Alexis Marchand 1 year ago
4 (1)
50 minutes
358.3 kcal
38.6 g carbs
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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. 1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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. 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. 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