Sweet Potato, Green Veggie & Bean Casserole

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Happy Sunday everyone!  I made this delicious casserole a few weeks ago to join in on a challenge on Steemit.  I had actually intended to just do baked sweet potatoes topped with vegetables and a sauce, but I took a chance to make it easier by just baking everything together!

I’m so glad I gave it a shot–it turned out so much better than I had hoped!  I loved how creamy the almond butter made it, and the spices were a great compliment to the sweet flavor of the roasted potatoes.  There’s always something comforting about eating a casserole, especially when you know it is jam-packed with healthy ingredients. 😉

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Sweet Potato Casserole

Makes 8 servings

  • 3 small sweet potatoes, chopped
  • 1 bunch of fresh asparagus, cut into bite-sized pieces
  • 1 small head of broccoli, cut into florets
  • 2 heaping cups cooked beans (I mixed black beans and kidney beans)
  • 1 small onion, peeled & chopped
  • 4-5 cloves minced garlic
  • 1 bunch Swiss chard, woody stems chopped & separated from leaves, roughly chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon Chinese five spice seasoning
  • 1/4-1/2 teaspoon cayenne
  • 1/2 cup almond butter (or sub nut/seed butter of choice)
  • 1/4 cup organic rice wine vinegar
  • 1/4 tamari or liquid aminos
  • optional hot sauce

Preheat your oven to 375 degrees Fahrenheit.  Place your sweet potatoes, asparagus, broccoli and beans in a 9×13-inch casserole dish and mix lightly.  Sprinkle with your spices.  Mix together your almond butter, vinegar, tamari and optional dash or two of hot sauce in a bowl and set aside.

Cook your onion, garlic and the stems of the chard in a pan on the stove top over medium heat until starting to soften.  Turn off the heat and add in the leafy portion of the chard just to wilt.  Add in your almond butter sauce until everything is coated and creamy.

Finally, combine your onion mixture with the sweet potato mixture in the casserole dish.  Cover and cook for about an hour, stirring occasionally to make sure nothing is sticking.  Check at about 40-45 minutes to see if your vegetables are done.  Remove from the oven when your sweet potatoes are softened to your liking.  Enjoy!

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Author: plantstoplanks

Personal trainer, nutrition and wellness consultant, plant-based cook, avid runner and book-lover. :)

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