This Sweet Potato Quinoa Casserole is the perfect one dish meal! Gluten Free and Vegetarian, this quinoa casserole can easily be made vegan.

CourseMain Course

CuisineAmerican, Gluten Free, Healthy, Quinoa

Keywordquinoa casserole, sweet potato and quinoa recipes, sweet potato quinoa casserole

Prep Time15 minutes

Cook Time51 minutes

Total Time20 minutes




  • 5 cups peeled and diced sweet potatoes
  • 1 tablespoon avocado oil or high heat oil of choice, divided
  • 1 medium yellow onion finely diced
  • 1 red pepper diced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon minced garlic
  • 1 cup quinoa rinsed
  • 1 3/4 cups vegetable broth
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 eggs beaten (optional)
  • 1/2 cup milk of choice
  • 6 ounces Gruyere cheese grated or vegan shreds


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, toss together sweet potatoes and ½ tablespoon of oil. Season to taste with salt and pepper. Arrange in a single layer on the prepared baking sheet. Bake for 12 minutes.
  • Heat the remaining oil over medium heat. Add onion, red pepper and thyme and cook for 8 minutes, until the onion is tender. 
  • Add garlic, quinoa and sweet potatoes and stir for a minute.
  • Add broth, salt, black pepper and cayenne pepper. Bring to a simmer and then reduce the heat to low. 
  • Cover and cook on low for 25 minutes, or until most of the liquid is absorbed. Stir. Remove from heat and allow to sit covered for 5 minutes.
  • Transfer the quinoa mixture to an 8 x 8 baking dish. In a small bowl, whisk together eggs and milk. Pour over the quinoa. Top with cheese.
  • Bake at 350 degrees for 30 minutes. If desired, broil for two minutes to brown the top.


Tips for Making Quinoa and Sweet Potato Casserole

  • To make a vegan quinoa casserole, omit the eggs and use unsweetened almond milk and vegan cheese.

Variations for Sweet Potato Quinoa Casserole

  • For a more hearty meal, stir in 16 ounces of cooked shredded chicken prior to baking.
  • For additional vegetarian protein, add in 1 ½ cups (one can) of cooked, drained and rinsed black beans before baking.
  • Add 10 ounces of sautéed baby Bella mushrooms and 1 ½ cups cooked, drained and rinsed cannelloni beans prior to serving.
  • For a sweet twist, omit the cheese topping. Instead, meant ¼ cup butter in a small saucepan. Whisk in ¼ cup brown sugar until well combined. Remove from heat and sit in 1 cup oats, ⅔ cup toasted pecans, 1 tablespoon of gluten free flour and ½ teaspoon sea salt. Sprinkle over quinoa casserole and bake as directed.

Serving Suggestions

  • Make a complete meal by serving with this Kale Salad with Tahini Dressing.
  • Serve with Green Bean Salad from Cookie and Kate.


Calories: 380kcal | Carbohydrates: 45g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 1045mg | Potassium: 638mg | Fiber: 6g | Sugar: 7g | Vitamin A: 16935IU | Vitamin C: 31.6mg | Calcium: 377mg | Iron: 2.5mg