Vegan Sweet Potato Breakfast Casserole

Hello everyone! I’m Jenny, and today I’m excited to share my Vegan Sweet Potato Breakfast Casserole recipe. This dish is a delightful blend of sweet and savory flavors, making it a perfect start to your day. It’s packed with nutrients and flavors, and it’s so easy to prepare!

I love making this casserole on weekends when the family can sit together and enjoy a leisurely breakfast. The sweet potatoes add a natural sweetness, while the spices bring warmth and comfort. Plus, it’s a great make-ahead option for busy mornings. Let’s dive into the details!

Servings: 8
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Cuisine: American

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup baby spinach
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 1/4 cup chickpea flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Equipment/Utensils

• Baking dish (9×13 inch)
• Large skillet
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board

Preparation Steps

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Sweet Potatoes: Place the cubed sweet potatoes in the baking dish. Drizzle with 1 tbsp of olive oil and toss to coat. Bake for 20 minutes until tender.
3. Sauté Vegetables: While the sweet potatoes are baking, heat a large skillet over medium heat. Add the chopped onion and bell peppers. Sauté for about 5 minutes until they start to soften.
4. Add Spinach and Beans: Add the baby spinach and black beans to the skillet. Cook for another 2-3 minutes until the spinach wilts.
5. Prepare the Sauce: In a mixing bowl, whisk together 1/2 cup nutritional yeast, 1/2 cup unsweetened almond milk, 1/4 cup chickpea flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
6. Combine and Bake: Remove the sweet potatoes from the oven. Add the sautéed vegetables to the baking dish and pour the sauce over the top. Mix well to combine.
7. Final Bake: Return the baking dish to the oven and bake for an additional 30 minutes until the casserole is set and golden on top.
8. Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy!

Nutritional Information (per serving)

• Calories: 190
• Total Fat: 5g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 7g

Vitamins and Minerals (per serving)

• Vitamin A: 120%
• Vitamin C: 35%
• Calcium: 10%
• Iron: 15%
• Folate: 20%

This Vegan Sweet Potato Breakfast Casserole is a nutritious and delicious way to start your day. I hope you and your family enjoy it as much as mine does. Happy cooking!

Vegan Sweet Potato Breakfast Casserole

jenny

I love making this casserole on weekends when the family can sit together and enjoy a leisurely breakfast. The sweet potatoes add a natural sweetness, while the spices bring warmth and comfort. Plus, it's a great make-ahead option for busy mornings. Let's dive into the details!

Print Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 8 servings

Calories 190 kcal

Ingredients

  

• 2 large sweet potatoes peeled and cubed
• 1 tbsp olive oil
• 1 large onion chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 cup baby spinach
• 1 can 15 oz black beans, drained and rinsed
• 1/2 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 1/4 cup chickpea flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Prepare Sweet Potatoes: Place the cubed sweet potatoes in the baking dish. Drizzle with 1 tbsp of olive oil and toss to coat. Bake for 20 minutes until tender.
• Sauté Vegetables: While the sweet potatoes are baking, heat a large skillet over medium heat. Add the chopped onion and bell peppers. Sauté for about 5 minutes until they start to soften.
• Add Spinach and Beans: Add the baby spinach and black beans to the skillet. Cook for another 2-3 minutes until the spinach wilts.
• Prepare the Sauce: In a mixing bowl, whisk together 1/2 cup nutritional yeast, 1/2 cup unsweetened almond milk, 1/4 cup chickpea flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
• Combine and Bake: Remove the sweet potatoes from the oven. Add the sautéed vegetables to the baking dish and pour the sauce over the top. Mix well to combine.
• Final Bake: Return the baking dish to the oven and bake for an additional 30 minutes until the casserole is set and golden on top.
• Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy!

Notes

Nutritional Information (per serving)

• Calories: 190
• Total Fat: 5g
• Saturated Fat: 1g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 7g

Vitamins and Minerals (per serving)

• Vitamin A: 120%
• Vitamin C: 35%
• Calcium: 10%
• Iron: 15%
• Folate: 20%

This Vegan Sweet Potato Breakfast Casserole is a nutritious and delicious way to start your day. I hope you and your family enjoy it as much as mine does. Happy cooking!