4 cups - sweet potatoes (1/2-inch cubes)
1 (15 oz) - can black beans, drained and rinsed
1/2 cup - uncooked quinoa, rinsed
1 cup - frozen corn, thawed
2 cups - vegetable broth
1 tsp - chili powder
2 tsp - cumin
1 tsp - garlic salt
½ tsp - dried thyme
½ cup - green onions- chopped
Romaine lettuce
- Preheat oven to 375 degrees F.
- Combine all ingredients, except for the green onions and romaine, in a 9x13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes.
- Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender.
- Remove from oven and let the casserole sit for 5 minutes so that any remaining liquid can be fully absorbed and sprinkle with green onions. Serve over romaine and enjoy!
- If it looks like there is still some liquid in the casserole after baking for an hour, it's okay! I was initially worried when I pulled out the casserole that it still seemed a bit "liquidy," but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving!