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Close-up of a sweet potato quinoa bake with black beans, red peppers, and spinach, topped with melted cheese and herbs.

30-Minute Sweet Potato Quinoa Bake

A cozy 30-minute sweet potato quinoa bake for four. Tender roasted sweet potatoes, fluffy quinoa, black beans, corn, and spinach bake in one pan with warm spices. It’s gluten-free, family-friendly, and perfect for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Modern American
Calories: 340
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed (about 3 cups)
  • 1 cup uncooked quinoa rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 2 cups baby spinach roughly chopped
  • 1 small red bell pepper diced
  • 1 small onion chopped
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt & pepper to taste
  • ½ cup shredded cheese or feta optional for topping
  • Fresh cilantro or parsley for garnish

Method
 

  1. Cook the Quinoa: In a pot, combine 1 cup quinoa with 2 cups water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until fluffy.
  2. Roast the Sweet Potatoes:Toss with 1 tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 15–20 minutes, until golden and soft.
  3. Sauté the Veggies: Heat 1 tbsp olive oil in a pan. Add onion and bell pepper; cook for 3–4 minutes. Stir in spinach, corn, beans, and spices. Cook 2 more minutes.
  4. Mix Everything: In a large bowl, combine cooked quinoa, roasted sweet potatoes, and sautéed veggies. Mix well and adjust seasoning.
  5. Bake: Transfer the mixture to a lightly oiled baking dish. Top with cheese if using. Bake at 400°F (200°C) for 10 minutes, until hot and slightly crisp on top.
  6. Serve: Garnish with fresh cilantro or avocado slices. Serve warm for lunch or dinner.