Description
This Cozy Spinach and Sweet Potato Casserole is the perfect warm and comforting dish for chilly January evenings. It features tender roasted sweet potatoes layered with a savory spinach and white bean mixture, topped with a crispy oat and parmesan crust. Vegan-friendly options make it versatile for various diets while providing a nutritious and hearty meal.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Vegetable Mixture
- 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, then spread them out evenly on a baking sheet. Roast for 15 minutes until they are just tender but not fully cooked.
- Sauté Aromatics and Spinach: While the potatoes roast, heat a skillet over medium heat and sauté the diced onion until translucent, about 4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the fresh baby spinach and cook until wilted, approximately 2 minutes. Remove the skillet from heat.
- Blend and Simmer Sauce: In a blender, combine cooked white beans, vegetable broth, milk (or plant milk), all-purpose flour, smoked paprika, and ground nutmeg. Blend until smooth. Pour this mixture back into the skillet with the spinach and simmer over medium-low heat for about 3 minutes until slightly thickened.
- Assemble Casserole: Lightly oil an 8-inch square baking dish. Layer half of the roasted sweet potato slices on the bottom, then spread the spinach-bean mixture evenly over them. Top with the remaining sweet potato slices.
- Prepare and Add Topping: In a small bowl, combine the rolled oats, grated vegetarian parmesan, and melted butter. Sprinkle this mixture evenly over the top of the assembled casserole.
- Bake Covered and Uncovered: Cover the baking dish with foil and bake at 400 °F (200 °C) for 20 minutes. Remove the foil and bake for an additional 15 minutes until the topping is golden brown and the casserole is bubbling hot.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the casserole to set slightly.
Notes
- You can substitute the vegetarian parmesan with nutritional yeast for a vegan option.
- Use unsweetened plant milk such as almond or oat milk to keep it dairy-free.
- Ensure the sweet potatoes are sliced evenly for consistent roasting.
- This casserole can be prepared a day ahead; reheat covered in the oven at 350 °F (175 °C) until warmed through.
- Adjust seasoning with additional salt and pepper before serving if needed.
