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Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly Recipe

Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly Recipe
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★★★★★

5.2 from 25 reviews

A wholesome and flavorful Rice and Bean Casserole with Sweet Potatoes, combining nutritious brown rice, protein-rich black beans, and naturally sweet roasted sweet potatoes. Enhanced with aromatic spices and herbs, this casserole is perfect as a comforting main dish that’s both nutritious and satisfying, suitable for vegetarian and vegan diets.

Ingredients

Scale

For the Casserole:

  • 1 cup long-grain brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Topping:

  • ½ cup shredded cheese (optional, for non-vegan version; cheddar or mozzarella recommended)
  • Fresh cilantro or parsley, chopped for garnish

Optional Add-Ins:

  • 1 cup corn kernels (fresh or frozen)
  • 1 bell pepper, chopped
  • 1 tablespoon lime juice (for serving)
  • Chili flakes (to taste, for added heat)

Instructions

  1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into 1-inch pieces, ensuring uniform size for even cooking. Toss them in a bowl with olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, smoked paprika, and cumin. Spread on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  2. Cook the Rice: While the sweet potatoes roast, bring 2 cups of vegetable broth to a boil in a medium pot. Add the brown rice, reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and liquid absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
  3. Sauté the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook 5-7 minutes until soft and translucent. Stir in minced garlic; cook 1-2 minutes until fragrant. Add ground turmeric, oregano, cumin, and salt, stirring well to coat the mixture with spices.
  4. Assemble the Casserole: In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, black beans, and roasted sweet potatoes. Mix well. Transfer everything into a greased 9×13-inch baking dish, spreading evenly. If using, sprinkle shredded cheese over the top.
  5. Bake the Casserole: Cover the baking dish with aluminum foil. Bake at 375°F (190°C) for 20-25 minutes to meld flavors. If cheese is added, remove foil during the last 5-10 minutes to allow cheese to melt and brown slightly.
  6. Garnish and Serve: Remove from oven and cool for a few minutes. Garnish with chopped fresh cilantro or parsley. Optionally, drizzle with lime juice and sprinkle chili flakes if desired. Serve warm and enjoy!

Notes

  • For a vegan version, omit the cheese or use plant-based cheese alternatives.
  • Ensure sweet potato cubes are uniform in size for even roasting.
  • You can prepare this casserole ahead and refrigerate before baking; just increase baking time slightly if baking cold.
  • Add bell pepper and corn for extra flavor and texture.
  • Use low-sodium vegetable broth to control salt levels.
  • Store leftovers tightly covered in the fridge for up to 4 days.
  • Reheat thoroughly before serving.

Nutrition

Keywords: rice and bean casserole, sweet potato casserole, vegetarian casserole, healthy casserole, brown rice recipe, black beans, roasted sweet potatoes, plant-based dinner

Find it online: https://victoriablair.com/transfer-the-mixture-into-a-greased-913-inch-baking-dish-and-spread-it-out-evenly-recipe/