Sweet Potato & Black Bean Quinoa Bake

10 min

Prep Time

1 hr 10 min

Cook Time

1 hr 20 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

4

cup

Sweet Potatoes, 1/2 inch cubes

15

oz

Black beans, canned, low sodium

1

cup

Quinoa, dry

1

cup

Corn, frozen, thawed

2

cup

Vegetable or chicken broth, low sodium

1

tsp

Chili powder

2

tsp

Cumin, ground

1

tsp

Garlic powder

1/2

tsp

Thyme, dried

1/4

tsp

Salt, table, iodized

1/2

cup

Green onions, sliced

Nutrition Info

151.00 g / 5.39 oz per serving.

Recipe Label

Instructions

1. Preheat oven to 375°F.

2. Wash, peel, & cube (1/2 inch) sweet potatoes. Rinse & drain black beans.

3. Combine all ingredients, except green onions, in 9x13 pan (per 12   1/2 cup servings).

4. Cover with tin foil & bake for 45 minutes.

5. Remove tin foil & continue baking for additional 15-20 minutes until liquid is mostly absorbed & potatoes are tender.

6. Remove from oven & let sit for 5 minutes so remaining liquid can be fully absorbed.

7. Sprinkle with sliced green onions. 8. Serve 1/2 cup per participant as side dish or 1 cup per serving as main dish casserole.

Notes

Food Handling :    

- Wash hands immediately before engaging in food preparation and again after engaging in any activities that contaminate the hands.   

- Single gloves should be used for only one task and then discarded.

Cooking :    

- Cook to an internal temperature of 165 F for 15 seconds.

Holding :    

- Hold for hot service at an internal temperature of 135 F or higher.