Dinner

Sweet Potato and Black Bean Quinoa Bake Recipe

ByMaya Quinn January 9, 2026January 9, 2026

Introduction

This Sweet Potato and Black Bean Quinoa Bake is a hearty, nutritious one-dish meal perfect for cozy dinners. Packed with protein, fiber, and vibrant flavors, it’s both satisfying and easy to prepare.

A white baking dish filled with a mixed casserole showing layers of small orange sweet potato cubes, black beans, yellow corn kernels, and light beige quinoa, all evenly spread and mixed together. The dish is topped with chopped green onions, adding a fresh green color on top. A gold spoon rests inside the dish, scooping some of the mix, with parts of the casserole slightly browned and textured from baking, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups sweet potatoes (1/2-inch cubes)
1 (15 oz) can black beans, drained and rinsed
1 cup uncooked quinoa (rinsed)
1 cup frozen corn (thawed)
2 cups vegetable broth
1 tsp chili powder
2 tsp cumin
1 tsp garlic salt
1/2 tsp dried thyme
1/2 cup green onions (chopped)

Instructions

Step 1: Preheat your oven to 375 degrees F and lightly spray a 9×13 baking dish with cooking spray.
Step 2: In the baking dish, combine the sweet potatoes, black beans, quinoa, corn, vegetable broth, chili powder, cumin, garlic salt, and dried thyme. Mix well to evenly distribute the ingredients.
Step 3: Cover the dish with tin foil and bake for 45 minutes.
Step 4: Remove the foil and continue baking for another 15 to 20 minutes, or until the liquid is mostly absorbed and the sweet potatoes are tender.
Step 5: Take the casserole out of the oven and let it sit for 5 minutes to absorb any remaining liquid. Sprinkle with chopped green onions before serving.

Tips & Variations

Try adding diced bell peppers or jalapeños for a spicy kick.
Swap vegetable broth for chicken broth if you prefer a richer flavor.
Use fresh corn instead of frozen for a sweeter taste when in season.
Top with shredded cheese or a dollop of sour cream for extra creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. This bake also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Three clear rectangular glass containers are arranged in a row on a white marbled surface, each filled with three main sections. On the left of each container, there is half a sliced avocado with a smooth, pale green color and texture. Next to the avocado, filling about one-third of the container, is a pile of fresh arugula leaves, bright and deep green with slightly jagged edges. The right side of each container holds a colorful quinoa salad, with small orange cubes of sweet potato mixed with black beans, corn kernels, quinoa grains, and chopped green onions, giving a combination of orange, black, yellow, white, and green colors with a slightly grainy texture. The overall look is fresh and healthy, with neat and evenly divided layers photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of quinoa?

Yes, you can substitute brown rice, but increase the baking time and possibly add a bit more broth since brown rice takes longer to cook.

Is this dish vegan and gluten-free?

Yes, all ingredients are plant-based and gluten-free, making it suitable for most dietary needs.

Maya Quinn