Vegan Broccoli Quinoa Casserole

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Quinoa

  Uncooked

  1 cup or 170g

• Coconut oil

  1 tsp or 5g

• Onions

  Raw

  4 tbsp chopped or 40g

• Broccoli

  Raw

  5 cup chopped or 455g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Salt

  Table

  2 tsp or 12g

• Onion powder

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

Directions

1. Preheat your oven to 350°F.
2. Cook the quinoa according to package directions.
3. Poke holes in the sweet potato with a fork and microwave on high for 8 minutes. Turn over and continue to cook until tender, about 8 more minutes.
4. While the quinoa and sweet potato cook, heat coconut oil in a large skillet over medium heat and sauté the chopped onion until tender, about 5 minutes.
5. Add the broccoli florets and a splash of water to the skillet with the onions, cover, and steam for about 10 minutes, or until fork-tender.
6. Scoop out the cooked sweet potato flesh and mash in a bowl with water, nutritional yeast, salt, onion powder, and chili powder. Blend until smooth and creamy.
7. Combine the sautéed onion, broccoli, and cooked quinoa in a casserole dish. Pour over the cheese sauce and stir to mix well. Adjust seasonings to taste.
8. Bake at 350°F for 30 minutes, or until bubbly hot, and serve warm.