Description
This Cozy Spinach and Sweet Potato Casserole is a comforting and nutritious dish perfect for chilly January evenings. Featuring layers of tender roasted sweet potatoes, a savory spinach and white bean filling, and a crunchy oat and vegetarian parmesan topping, this casserole is both hearty and wholesome. Ideal as a main dish or a side, it’s packed with flavor and easy to prepare, making it a great choice for family dinners or meal prepping during colder months.
Ingredients
Scale
Sweet Potato Layer
- 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Spinach Bean Filling
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 5 cups fresh baby spinach (about 150 g)
- 1 cup cooked white beans, drained
- 1 cup vegetable broth
- ½ cup milk (or unsweetened plant milk)
- 2 tablespoons all-purpose flour
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
Topping
- ½ cup rolled oats
- ¼ cup grated vegetarian parmesan
- 1 tablespoon melted butter
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 400 °F (200 °C). Toss the sweet potato rounds with olive oil, sea salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for 15 minutes until they are just tender but not fully cooked through.
- Sauté Vegetables: While the sweet potatoes roast, heat a skillet over medium heat and sauté the diced onion for about 4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Then add the fresh baby spinach and cook for 2 minutes until wilted. Remove this mixture from heat.
- Prepare the Creamy Filling: In a blender, combine the cooked white beans, vegetable broth, milk, all-purpose flour, smoked paprika, and ground nutmeg. Blend until the mixture is smooth and creamy. Pour this blended mixture into the skillet with the sautéed spinach and onion. Return to medium heat and simmer for about 3 minutes to thicken the filling slightly.
- Assemble the Casserole: Lightly oil an 8-inch square baking dish. Arrange half of the roasted sweet potato slices evenly on the bottom of the dish. Spread all of the creamy spinach and bean filling over the sweet potatoes, then layer the remaining sweet potato slices on top.
- Add Topping and Bake: In a small bowl, mix the rolled oats, grated vegetarian parmesan, and melted butter. Sprinkle this oat and cheese mixture evenly over the top of the casserole. Cover the dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 15 minutes until the topping is golden and bubbling.
- Rest and Serve: Let the casserole rest for about 5 minutes after baking to set. Serve warm and enjoy this cozy, hearty dish perfect for cold evenings.
Notes
- You can use any plant-based milk to keep this dish vegan; almond, soy, or oat milk work well.
- Vegetarian parmesan can be substituted with nutritional yeast for a dairy-free option.
- Make sure the sweet potatoes are sliced evenly to ensure uniform roasting.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
- Feel free to add herbs like thyme or rosemary for added flavor.
