This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! This recipe is also gluten-free, dairy-free, vegan and great for meal prep! Yield: 6 Servings Prep Time: 5 mins. Cook Time: 60 mins. Total Time: 65 mins

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

4 cup s 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 cup s vegetable broth 1 tsp chili powder 2 tsp cumin 1 tsp garlic salt 1/2 tsp dried thyme 1/2 cup green onions, chopped

Preheat oven to 375 degrees F.
Combine all ingredients, except for the green onions, in a 9×13 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 and enjoy!
Notes
*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!