Roasted Sweet Potato and Eggplant Quinoa Casserole with Vegan Parmesan

This hearty, plant-based casserole combines the natural sweetness of roasted sweet potatoes with the earthy flavors of eggplant and quinoa, all brought together with a flavorful tomato-based sauce. Topped with a sprinkle of vegan parmesan and fresh parsley, this casserole is the perfect meal for those looking for a wholesome, comforting dish. The combination of textures from the roasted vegetables, fluffy quinoa, and creamy vegan parmesan creates a satisfying meal that’s not only nutritious but also bursting with flavor. Ideal for a family dinner or meal prep, this recipe is both simple to make and nourishing.

Full Recipe:

Ingredients

  • 4 sweet potatoes (peeled and diced)
  • 2 tsp salt
  • 1 tsp chili flakes (optional for heat)
  • 1 tsp thyme (dried or fresh)
  • 1 onion (finely chopped)
  • Olive oil for roasting and sautéing
  • 4 tbsp cornstarch
  • 1 eggplant (cut into cubes)
  • 1 tbsp tomato paste
  • 200 ml vegetable stock (¾ cup)
  • Water as needed
  • ⅓ cup quinoa (uncooked)
  • Fresh parsley (chopped, for garnish)
  • Vegan parmesan (for topping)

Steps to Make Roasted Sweet Potato and Eggplant Quinoa Casserole

  1. Prepare the Quinoa:
    • Rinse the quinoa thoroughly under cold water to remove any bitterness.
    • In a small pot, combine the quinoa with ⅔ cup of water and a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 12-15 minutes, or until the quinoa has absorbed all the water and is tender. Fluff with a fork and set aside.
  2. Roast the Sweet Potatoes and Eggplant:
    • Preheat the oven to 225°C (425°F) with the convection setting.
    • Peel and dice the sweet potatoes into small cubes. Place them on a baking sheet and drizzle with olive oil. Sprinkle with 1 teaspoon of salt, chili flakes, and thyme. Toss to coat evenly.
    • Dice the eggplant into similar-sized cubes and place them on another baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt.
    • Roast both the sweet potatoes and eggplant in the preheated oven for 10 minutes. Stir halfway through to ensure even roasting. The vegetables should become slightly crispy on the outside and soft on the inside. Set aside once done.
  3. Sauté the Onions and Make the Sauce:
    • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and golden brown.
    • Stir in the tomato paste and cook for another minute to develop the flavor.
    • Gradually add the vegetable stock, stirring constantly, and let the mixture simmer for 2-3 minutes.
    • In a small bowl, whisk the cornstarch with 2 tablespoons of water to make a slurry, then add this to the skillet. Stir well to thicken the sauce.
    • Simmer the sauce for 5 minutes until slightly thickened. If the sauce becomes too thick, add a bit more water to reach the desired consistency.
    • Season with the remaining salt and black pepper to taste.
  4. Assemble the Casserole:
    • In a large baking dish, combine the roasted sweet potatoes, eggplant, and cooked quinoa. Pour the tomato sauce over the mixture, tossing gently to combine and coat everything evenly.
    • Sprinkle the top of the casserole with vegan parmesan to add a savory, cheesy flavor. You can add as much or as little as you prefer.
  5. Bake the Casserole:
    • Place the assembled casserole back in the oven at 225°C (425°F) and bake for 10-15 minutes, or until the top is golden and slightly crispy, and the casserole is heated through.
  6. Serve and Enjoy:
    • Once baked, remove the casserole from the oven and garnish with freshly chopped parsley for added color and flavor.
    • Serve warm, with extra vegan parmesan on the side if desired. This dish pairs well with a light salad or crusty bread.

Nutrition Facts (Per Serving, Approximate)

  • Calories: 320 kcal
  • Carbohydrates: 52 g
  • Protein: 7 g
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Fiber: 8 g
  • Sodium: 750 mg
  • Sugar: 9 g

Frequently Asked Questions (FAQs)

  1. Can I use a different type of grain instead of quinoa? Yes, you can substitute quinoa with other grains such as couscous, bulgur, or brown rice. Just adjust the cooking time according to the grain you choose.
  2. What can I use instead of vegan parmesan? If you don’t have vegan parmesan, you can use nutritional yeast for a cheesy flavor, or omit it altogether if preferred. There are also many dairy-free cheese options available in stores that work well in this recipe.
  3. Can I add other vegetables to the casserole? Absolutely! This casserole is very versatile, and you can add vegetables like zucchini, bell peppers, or mushrooms to enhance the flavor and texture. Just make sure to adjust the roasting time based on the vegetable’s density.
  4. Is there a way to make this casserole spicier? If you prefer a spicy dish, you can increase the chili flakes or add a dash of hot sauce to the tomato sauce for extra heat.
  5. Can I make this casserole ahead of time? Yes, you can prepare the casserole ahead of time and store it in the refrigerator for up to 2 days before baking. When ready to serve, simply reheat in the oven until hot and crispy.

Tips for Making the Best Roasted Sweet Potato and Eggplant Quinoa Casserole

  1. Use Fresh Vegetables: Fresh, ripe vegetables will give your casserole the best flavor and texture. Look for firm sweet potatoes and eggplants with smooth skin.
  2. Don’t Overcrowd the Baking Sheet: When roasting the vegetables, make sure they are spread out evenly on the baking sheet to allow them to crisp up rather than steam. If necessary, use two separate baking sheets.
  3. Adjust the Seasoning: Taste the casserole before baking and adjust the seasoning as needed. If you prefer more salt or spice, add it before the final bake.
  4. Use Good-Quality Vegan Parmesan: For the best results, use a high-quality vegan parmesan that melts well and adds a rich flavor to the dish.
  5. Customize the Herbs: Feel free to experiment with different herbs like rosemary, oregano, or basil to match your flavor preferences. Thyme works well with the earthy sweetness of the sweet potatoes and eggplant, but other herbs can bring unique twists to the dish.

Storage Tips

  • In the Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
  • In the Freezer: You can freeze the fully assembled casserole (before baking) for up to 2 months. When ready to eat, thaw in the refrigerator overnight and bake as instructed. Leftovers can also be frozen in individual portions for easy meals later on.

Conclusion

This Roasted Sweet Potato and Eggplant Quinoa Casserole with Vegan Parmesan is a delightful, nourishing dish that’s packed with flavors and textures. It’s not only nutritious and filling, but also versatile enough to adapt to your preferences or dietary needs. The combination of sweet roasted vegetables, protein-rich quinoa, and the savory crunch of vegan parmesan makes this casserole a go-to recipe for plant-based eaters or anyone looking for a wholesome, tasty meal. Whether served as a main dish or a side, this casserole will satisfy your cravings for something both hearty and healthy!

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Roasted Sweet Potato and Eggplant Quinoa Casserole with Vegan Parmesan


  • Author: Olivia
  • Total Time: 55mins

Description

This hearty, plant-based casserole combines the natural sweetness of roasted sweet potatoes with the earthy flavors of eggplant and quinoa, all brought together with a flavorful tomato-based sauce. Topped with a sprinkle of vegan parmesan and fresh parsley, this casserole is the perfect meal for those looking for a wholesome, comforting dish. The combination of textures from the roasted vegetables, fluffy quinoa, and creamy vegan parmesan creates a satisfying meal that’s not only nutritious but also bursting with flavor. Ideal for a family dinner or meal prep, this recipe is both simple to make and nourishing.


Ingredients

Units Scale
  • 4 sweet potatoes (peeled and diced)
  • 2 tsp salt
  • 1 tsp chili flakes (optional for heat)
  • 1 tsp thyme (dried or fresh)
  • 1 onion (finely chopped)
  • Olive oil for roasting and sautéing
  • 4 tbsp cornstarch
  • 1 eggplant (cut into cubes)
  • 1 tbsp tomato paste
  • 200 ml vegetable stock (3/4 cup)
  • Water as needed
  • 1/3 cup quinoa (uncooked)
  • Fresh parsley (chopped, for garnish)
  • Vegan parmesan (for topping)

Instructions

  1. Prepare the Quinoa:
    • Rinse the quinoa thoroughly under cold water to remove any bitterness.
    • In a small pot, combine the quinoa with ⅔ cup of water and a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 12-15 minutes, or until the quinoa has absorbed all the water and is tender. Fluff with a fork and set aside.
  2. Roast the Sweet Potatoes and Eggplant:
    • Preheat the oven to 225°C (425°F) with the convection setting.
    • Peel and dice the sweet potatoes into small cubes. Place them on a baking sheet and drizzle with olive oil. Sprinkle with 1 teaspoon of salt, chili flakes, and thyme. Toss to coat evenly.
    • Dice the eggplant into similar-sized cubes and place them on another baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt.
    • Roast both the sweet potatoes and eggplant in the preheated oven for 10 minutes. Stir halfway through to ensure even roasting. The vegetables should become slightly crispy on the outside and soft on the inside. Set aside once done.
  3. Sauté the Onions and Make the Sauce:
    • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and golden brown.
    • Stir in the tomato paste and cook for another minute to develop the flavor.
    • Gradually add the vegetable stock, stirring constantly, and let the mixture simmer for 2-3 minutes.
    • In a small bowl, whisk the cornstarch with 2 tablespoons of water to make a slurry, then add this to the skillet. Stir well to thicken the sauce.
    • Simmer the sauce for 5 minutes until slightly thickened. If the sauce becomes too thick, add a bit more water to reach the desired consistency.
    • Season with the remaining salt and black pepper to taste.
  4. Assemble the Casserole:
    • In a large baking dish, combine the roasted sweet potatoes, eggplant, and cooked quinoa. Pour the tomato sauce over the mixture, tossing gently to combine and coat everything evenly.
    • Sprinkle the top of the casserole with vegan parmesan to add a savory, cheesy flavor. You can add as much or as little as you prefer.
  5. Bake the Casserole:
    • Place the assembled casserole back in the oven at 225°C (425°F) and bake for 10-15 minutes, or until the top is golden and slightly crispy, and the casserole is heated through.
  6. Serve and Enjoy:
    • Once baked, remove the casserole from the oven and garnish with freshly chopped parsley for added color and flavor.
    • Serve warm, with extra vegan parmesan on the side if desired. This dish pairs well with a light salad or crusty bread.
  • Prep Time: 15mins
  • Cook Time: 40mins