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 vegan sweet potato casserole 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