Vegan Sweet Potato Casserole
Weeknights are about quick and easy vegan recipes like this vegan sweet potato casserole. Chili meets roasted sweet potatoes in this tasty vegan sweet potato casserole recipe.
Servings: 4
Calories: 163kcal
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes (skin on) cut into ½ inch cubes (4 cups)
- 3 teaspoons Tajin Seasoning
Chili
- 2 cloves garlic minced
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon oregano
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 1 15 ounce can pinto beans drained and rinsed
- 1 15 ounce can corn drained
Garnishes (Optional)
- 1 jalapeno sliced (seeds and veins removed)
- ½ cup cilantro chopped
- ¼ cup vegan sour cream
- ¼ cup grape tomatoes cut in half
- Tajin Seasoning
- 1 avocado diced
- 1 lime cut into wedges
Instructions
Roasted Sweet Potatoes
- Preheat the oven to 400 degrees.
- Prepare a baking sheet with a silicone baking mat or parchment paper.
- Cut sweet potatoes into equal-sized ½-inch cubes (skin on).
- Lay cubes of sweet potatoes onto the baking sheet in a single layer.
- Sprinkle with Tajin Seasoning.
- Cook for 30 minutes.
Air Fryer option
- Preheat the air fryer to 400 degrees.
- Place cubes of potatoes on the air fryer pan in a single layer.
- Sprinkle with Tajin Seasoning.
- Cook for 15 minutes.
Chili and Beans Mixture
- In a large skillet, saute the minced garlic and onions until teh onions are translucent.
- Add the red bell pepper and stir to combine.
- Add the chili powder, cumin, and oregano and stir into the vegetables until coated in seasoning.
- Pour in the tomato sauce, diced tomatoes, pinto beans and corn.
- Bring mixture to a boil.
- Remove the pan from heat.
Casserole
- Reduce the oven temperature to 350 degrees.
- Using a 9 X 13-inch casserole dish, layer ½ the skillet chili into the base of the casserole pan.
- Add half of the roasted sweet potatoes to the chili recipe.
- Repeat the process by pouring the remaining chili on the roasted sweet potatoes.
- Top with remaining sweet potatoes.
- Cover the casserole dish with aluminum foil.
- Bake covered for 20 minutes.
Variation
- For those who enjoy vegan cheese, sprinkle shredded vegan cheddar cheese on top of the casserole and remove the aluminum foil.
- Turn the heat to 400 degrees and cook for 5 minutes until vegan cheese melts.
Serving
- Spoon the sweet potato casserole into individual bowls.
- Top with vegan sour cream, a few tomatoes, and jalapeno slices, sprinkle with cilantro and Tajin Seasoning, and add a lime wedge on the side of the bowl.
Video
Notes
- To make dinner even quicker, roast the sweet potatoes in advance. This will make the sweet potato casserole easy to throw together.
- If using frozen corn, it isn't necessary to cook it first.
- If using vegan cheese (optional), turn the oven temperature up to 400 degrees. Vegan cheese only melts if the heat in the oven is hot enough.
- Instead of avocado, add a dollop of guacamole.
- Add salsa to the top as an additional garnish.
- I suggest serving this vegan sweet potato casserole with vegan cornbread.
- I also like serving this vegan casserole with a big nutrient-dense salad.
Nutrition
Calories: 163kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 116mg | Potassium: 486mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1887IU | Vitamin C: 57mg | Calcium: 54mg | Iron: 2mg