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
1 cup uncooked quinoa (red or white)
2 cups vegetable broth or water (or a mix of the two)
3 large sweet potatoes
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.