This sweet potato casserole recipe is a spicy vegan take on a beloved classic. Layer after layer of oven-roasted sweet potatoes and quinoa combined with a creamy, spicy sauce in this healthy take on a familiar classic. The super easy chipotle sauce comes together in the blender.
Spicy and casserole. Are those two words allowed to be said in the same sentence? Is that blasphemy? I dunno. But I am so going there.
This is not your grandma’s or your Aunt Bev’s or even your mom’s sweet potato casserole. Nope. This casserole is grown up, souped up, and kicked up.
No dairy, no cheese, no eggs, no brown sugar, no nuts – just tons of flavor, a hint of spice, lots of protein, and healthy carbs.
As winter slowly releases its grip, recipes like this are getting fewer and far between. I’m craving salads and smoothies and I’m sure I’m not the only one.
But I had the idea for this recipe a couple of weeks ago and and by no means am I reserving it comfort food season/the holidays. If you’re not in the mood for a casserole right now, just pin this bad boy for a later date.
I can rest easy knowing that I have a dish to bring that will please everybody when that time of year rolls around. And it’s a dish that isn’t going to fatten you up for winter – unless you decide to eat the whole thing by yourself, of course.Print
Spicy Vegan Sweet Potato Casserole
Layer after layer of oven-roasted sweet potatoes and quinoa combine with a creamy, spicy sauce in this healthy take on a familiar classic.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Side Dish
- 1 cup uncooked quinoa (red or white)
- 2 cups vegetable broth or water (or a mix of the two)
- 3 large sweet potatoes
- olive oil
- 1/2 head of cauliflower
- 2 chipotle peppers (canned, in adobo sauce)
- 1 Tablespoon adobo sauce from can
- 1 Tablespoon white wine vinegar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 cup of water (saved from boiling cauliflower)
- Wash cauliflower and chop into smaller florets.
- Preheat oven to 415º and line two baking sheets with foil.
- Peel sweet potatoes and use a mandolin [or knife] to chop into round slices 1/4″ thick. Toss with 3-4 tablespoons of olive oil, 2-3 teaspoons each of sea salt and pepper until well-coated. Spread sweet potatoes between 2 baking sheets and put them into the oven for 20 minutes.
- This is where things get serious – If you play your cards right, you can knock out the prep for the 3 main components of this casserole simultaneously, in under 25 minutes. Boom. You with me?
- Add quinoa and broth (or water) to a medium pot and bring to a boil. Decrease to a simmer and stir occasionally, cooking for 20-25 minutes.
- In a larger pot, bring 8 cups of water to a boil and add cauliflower florets. Boil for 10-15 minutes until tender.
- Add cauliflower florets to blender, along with 2 chipotle peppers, 1 tablespoon of adobo sauce from the can, 1 tablespoon of white wine vinegar, and 1 teaspoon each of sea salt and pepper. Add 1/4 cup of water and blend until smooth. If necessary, add more water to achieve a creamy consistency.
- Once sweet potatoes and quinoa are finished cooking, decrease oven temperature to 350º.
- Spray an 8″x8″ baking dish with olive oil.
- Line the bottom with a layer of sweet potatoes.
- Add a layer of quinoa.
- Add a thin layer of cauliflower sauce, saving plenty for the top layer.
- Add another layer of sweet potatoes.
- Add another layer of quinoa.
- Add a final layer of sweet potatoes.
- Pour remaining sauce over top.
- Bake 10-15 minutes until heated throughout.
Some readers have said this is too spicy for their liking! If you prefer milder spice, I would recommend using 1 adobo instead of two. Or using roasted red peppers instead of adobos.