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Delicious Sweet Potato Brown Rice Casserole Recipe

Sweet Potato Brown Rice
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This Sweet Potato Brown Rice Casserole is a hearty and comforting dish that combines roasted sweet potatoes, sautéed mushrooms and garlic, spinach, and three types of cheese with cooked brown rice.

Ingredients

Scale
  • 1 large sweet potato (diced)
  • 8 oz mushrooms (sliced)
  • 8 cloves garlic (minced)
  • 10 oz frozen spinach
  • 1/4 cup fresh chopped parsley
  • 5 cups cooked brown rice
  • 1 cup plain nonfat Greek yogurt
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/8 cup olive oil (for roasting sweet potatoes)
  • 1 teaspoon olive oil (for sautéing mushrooms and garlic)
  • Salt and pepper (about 1 teaspoon salt plus to taste, 1/4 teaspoon pepper)
  • 1/4 teaspoon onion powder

Instructions

  1. Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
  2. Dice the sweet potato into bite-sized pieces and toss them with 1/8 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon onion powder to evenly coat.
  3. Spread the diced sweet potatoes in a single layer on a baking sheet. Roast in the oven at 425°F for 15 minutes, then stir to promote even cooking.
  4. Continue roasting the sweet potatoes for an additional 10 to 15 minutes until they are fork-tender and slightly caramelized.
  5. While the sweet potatoes roast, cook 5 cups of brown rice following the package instructions. Using a rice cooker can simplify this step.
  6. Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the sliced mushrooms and minced garlic and cook for about 10 minutes, until mushrooms release their liquid and begin to reduce in size.
  7. Add the frozen spinach to the skillet with mushrooms, cover with a lid, and cook until the spinach is thawed and broken apart, mixing well.
  8. In a large mixing bowl, combine the cooked brown rice, roasted sweet potatoes, sautéed mushroom and spinach mixture, Greek yogurt, chopped parsley, cheddar cheese, and Parmesan cheese. Season with salt to taste (approximately 1 teaspoon added).
  9. Pour the mixture into a 13×9 inch casserole dish, spreading it evenly.
  10. Sprinkle the shredded mozzarella cheese evenly over the top of the casserole mixture.
  11. Bake the casserole in a 400°F (205°C) oven for 20 to 25 minutes, or until the cheese is bubbly and beginning to brown.

Notes

  • Use fresh parsley for the best flavor.
  • Feel free to add other vegetables if desired.
  • This casserole can be made ahead and stored in the refrigerator.

Nutrition

Find it online: https://keepityummy.com/sweet-potato-brown-rice-casserole/

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