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Sweet Potato Quinoa Bake


"An easy casserole that is also pretty healthy! We make this dish once a week so we have a handful of pre-made lunches for throughout the week as it reheats very nicely."
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1 h 10 m servings 358 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat water in a small saucepan over high heat until hot but not boiling; reduce heat to medium-low. Whisk in flour until thickened. Add milk; whisk until flour mixture is thick.
  3. Combine sweet potatoes, green onions, pesto, quinoa, mushrooms, salt, and pepper in a large bowl. Pour in flour mixture; stir until well combined. Transfer to a 9x13-inch casserole dish; top with Cheddar cheese.
  4. Bake in the preheated oven until bubbly and sweet potatoes are cooked through, about 50 minutes.

Nutrition Facts

Per Serving: 358 calories; 17.4 g fat; 38.6 g carbohydrates; 13.3 g protein; 17 mg cholesterol; 334 mg sodium. Full nutrition

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Substitutions: frozen sweet potatoes and tater tots, Tastefully Simple sun-dried tomato pesto. Left out the mushrooms. Baked for 30 minutes. Very popular with the boys. Thank you!