- 1
- 25 mins
- 40 mins
Ingredients
- 1 cup uncooked quinoa (red or white)
- 2 cups vegetable broth or water (or a mix of the two)
- 3 large sweet potatoes
- olive oil
- 1/2 head of cauliflower
- 2 chipotle peppers (canned, in adobo sauce)
- 1 Tablespoon adobo sauce from can
- 1 Tablespoon white wine vinegar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 cup of water (saved from boiling cauliflower)
Preparation
Step 1
Prep
Wash cauliflower and chop into smaller florets.
Preheat oven to 415º and line two baking sheets with foil.
Peel sweet potatoes and use a mandolin [or knife] to chop into round slices ¼" thick. Toss with 3-4 tablespoons of olive oil, 2-3 teaspoons each of sea salt and pepper until well-coated. Spread sweet potatoes between 2 baking sheets and put them into the oven for 20 minutes.
This is where things get serious – If you play your cards right, you can knock out the prep for the 3 main components of this casserole simultaneously, in under 25 minutes. Boom. You with me?
Add quinoa and broth (or water) to a medium pot and bring to a boil. Decrease to a simmer and stir occasionally, cooking for 20-25 minutes.
In a larger pot, bring 8 cups of water to a boil and add cauliflower florets. Boil for 10-15 minutes until tender.
Add cauliflower florets to blender, along with 2 chipotle peppers, 1 tablespoon of adobo sauce from the can, 1 tablespoon of white wine vinegar, and 1 teaspoon each of sea salt and pepper. Add ¼ cup of water and blend until smooth. If necessary, add more water to achieve a creamy consistency.
Once sweet potatoes and quinoa are finished cooking, decrease oven temperature to 350º.
Spray an 8"x8" baking dish with olive oil. Assembly
Line the bottom with a layer of sweet potatoes.
Add a layer of quinoa.
Add a thin layer of cauliflower sauce, saving plenty for the top layer.
Add another layer of sweet potatoes.
Add another layer of quinoa.
Add a final layer of sweet potatoes.
Pour remaining sauce over top.
Bake 10-15 minutes until heated throughout.