Sweet Potato Bake for Veg Heads
Packed with wholesome ingredients and vibrant flavors, the Sweet Potato Bake for Veg Heads is a plant-based delight perfect for any occasion. This layered casserole combines tender slices of sweet potato with a savory spinach and red onion mixture, all bathed in a creamy, dairy-free coconut milk sauce infused with nutritional yeast and smoked paprika for a touch of umami and warmth. Ready in just an hour, this gluten-free and vegan dish is a breeze to prepare and makes an ideal main course or hearty side. Finished with a sprinkle of fresh parsley, it’s as visually appealing as it is delicious. Perfect for meal prep, family dinners, or potlucks, this flavorful bake is sure to become a favorite among vegetarians and veggie-lovers alike.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 4 cups spinach
- 1 medium red onion
- 3 cloves garlic
- 1 cup coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the sweet potatoes into thin, round discs (about 1/8 inch thick) and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped red onion and minced garlic, cooking until fragrant and the onion becomes translucent, about 3-4 minutes.
Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set the mixture aside.
In a bowl, whisk together the coconut milk, nutritional yeast, sea salt, black pepper, and smoked paprika to create a creamy sauce.
Lightly grease a 9x13-inch baking dish with the remaining olive oil.
Layer half of the sweet potato slices at the bottom of the dish, slightly overlapping them like shingles.
Spread half of the spinach mixture over the sweet potatoes, then pour half of the coconut milk sauce evenly over the layer.
Repeat with the remaining sweet potatoes, spinach mixture, and sauce, creating two full layers.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the top to brown lightly.
Remove from the oven and let the bake rest for 5-10 minutes before serving.
Garnish with chopped fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 46.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
