Quinoa and Sweet Potato Enchilada Bake

Hope everyone survived the Daylight Savings Time change yesterday! Here is a healthy and incredibly delicious recipe to start your week off on the right foot –¬†Quinoa and Sweet Potato Enchilada Bake w/Avocado Cream Sauce!

This was a Pinterest discovery (the original recipe can be found here); I edited it slightly and added the Avocado Cream Sauce.

This is a great, hearty meal to cook at the beginning of the week and take as left-overs for lunch throughout the rest of the week! It has a great balance of protein, carbs, and veggies, without giving up any flavor. Here is the recipe:

Quinoa and Sweet Potato Enchilada Bake

  • 1 cup uncooked quinoa, rinsed well
  • 1 1/2 cups low-sodium vegetable stock
  • 15 oz (1 can) enchilada sauce
  • 2 small sweet potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 15 oz can black beans, rinsed and drained
  • 2 cups grated cheddar cheese
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Avocado Cream Sauce
    • 1 avocado
    • 1 clove garlic, peeled
    • 1/4 cup roughly chopped cilantro
    • 1/4 cup Greek yogurt
    • 1 tablespoon fresh lime juice
    • 3 tablespoons olive oil
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • water

First thing to do is to cook your quinoa. Just follow the directions on the package (but I substitute veggie stock for the water – it adds so much flavor!).

While the quinoa is cooking, chop up your sweet potatoes. To steam them, grab a steamer basket and put it over a pot of water; bring the water to a boil. Place the cubed potatoes in the basket, cover, and steam until tender (about 10 minutes). Uncover, remove from the heat, and let the potatoes cool.

Once the quinoa and potatoes have slightly cooled, put them in a large bowl, along with the black beans, enchilada sauce, 1 1/2 cups of the cheese, red onion, and 1/4 cup of the cilantro. Stir until combined.

Doesn’t it already look delicious?!

Transfer everything into a lightly greased baking dish (I used a 9×13 dish). Top with the remaining cheese.

Bake at 350 degrees for 18-22 minutes, until the cheese is completely melted. While the enchilada bake is in the oven, make the cream sauce. All you have to do is combine all of the ingredients in a food processor, and blend until everything is well mixed. Slowly add in water until it meets your desired consistency.

Let it rest for about 5 minutes, divide up the bake, and top with the avocado cream sauce!

This enchilada bake is so full of scrumptious flavors and different textures that you’ll enjoy every bite! Plus, it’ll fill you up while still remaining incredibly healthy!




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