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Mexican Sweet Potato Quinoa Casserole

Sandy
  • 70 minutes
  • Serves 6

INGREDIENTS

1

large sweet potato, thinly sliced (about 2.5mm thick)

12 oz

cheddar or vegan cheese

2 cups

cooked quinoa

1 12 ounce can

of red salsa

1 cup

loosely packed, chopped cilantro

1 lb

ground chicken or turkey

1

large zucchini, cut into 1’’ thick pieces

2 cups

sliced crimini mushrooms

2 cups

fresh, boiled corn (or canned or frozen corn, drained)

1 tbsp

cumin

1 tbsp

chili powder

1/2 tbsp

coriander

2 tsp

garlic powder

Salt and pepper

Oil for cooking and greasing pan