A Vegetarian Option for the Holiday Table – {Quinoa and Sweet Potato Casserole}

by Stephanie Tulman on November 27, 2013

Quinoa and Sweet Potato Casserole Final

Talk about food to warm the soul…..  this casserole is as about as ‘comfort food’ as it gets!  And what I love best about this dish is it looks like Christmas as you put it together.  Give it a shot to see what I mean! ; )

This is another recipe that I made last year and have been waiting for the perfect time to debut it.  It has all the makings of a great holiday dish and as a casserole, provides a good quantity for company at your dinner table, or for you to enjoy throughout the week.  I LOVE when I cook something that provides many days worth of meals!

Quinoa and Sweet Potato Casserole dish

As a vegetarian, the typical Thanksgiving meal doesn’t excite me, obvi.   However, I do love the side dishes!  Mom and I are both going to be indulging in lots of sides tomorrow – including green beans, brussels sprouts, rice, stuffing and potatoes!  This baby will also be making an appearance at the Thanksgiving table, however my family doesn’t know it yet (and because I have a lot of leftovers!)  It tastes like the holidays.  It will be perfect.  And the golden raisins add a nice plump surprise!  The only negative I can suggest of this dish is that it doesn’t photograph well…. but it makes up for the poor photos in flavor : )

Quinoa and Sweet Potato Casserole better plate

Vegan Ash, it’s vegan, girl!  Carnivores, I’m going to recommend leaving this as is for a great Meatless Monday rotational option.

Have a very Happy Thanksgiving, everyone!

xo, This Chick

Quinoa and Sweet Potato Casserole

Quinoa and Sweet Potato Casserole


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 2 ½ teaspoons ground cumin, divided
  • ¼ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon nutmeg
  • 2 13-ounce boxes chickpeas, rinsed
  • 1 28-ounce box diced tomatoes
  • 2 cups frozen chopped spinach
  • 1 cup quinoa (uncooked)
  • ½ cup golden raisins
  • 1/2 cup water
  • ½ teaspoon salt, divided
  • 2 15-ounce cans sweet potato puree


  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne pepper and nutmeg and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa, raisins, water and ¼ teaspoon salt. Cook, stirring, for 5 minutes. Transfer this chickpea mixture into a 3-quart baking dish.
  2. In a medium bowl, stir in sweet potato puree, 1 teaspoon oil, ½ teaspoon cumin and ¼ teaspoon salt. Spread this mixture evenly over the chickpea mixture. Cover and refrigerate for up to 2 days or proceed to bake.
  3. To bake: Preheat oven to 450 degrees. Let the dish stand at room temperature while the oven preheats. Bake, uncovered, until bubbling at the edges and heated through, about 45 minutes. Let cool for 5 minutes before serving.



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