Weeknights are about quick and easy vegan recipes like this vegan sweet potato casserole. Chili meets roasted sweet potatoes in this tasty vegan sweet potato casserole recipe.
On weeknights, when everyone is busy with school, work, and activities, this vegan sweet potato casserole recipe provides a quick and easy solution to dinner in a hurry. And this vegan casserole tastes fabulous for the whole family to enjoy without fuss. Pair it with a salad and vegan cornbread, and enjoy!
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I’m all about quick, easy, and delicious with minimal cleanup. It’s easier to please everyone at the dinner table if you make a recipe everyone loves! Look no further; this vegan sweet potato casserole is a home run.
Sweet Potato Casserole Ingredients
- Garlic: I prefer using fresh garlic whenever possible.
- Yellow Onion: Yellow onions are mild and become sweet when sauteed.
- Red Bell Pepper: Red bell peppers are sweet and add vibrant color to the vegan casserole.
- Chili Powder: Chili powder boasts a warm, earthy flavor with a mild to moderate heat level, making it a versatile spice in many dishes. Its aroma is rich and slightly smoky due to the blend of different ground chilies, cumin, oregano, and other spices.
- Cumin: Cumin has a slightly sweet, warming flavor with a nutty element, meaning it’s often seen as a savory alternative to cinnamon.
- Oregano: Oregano is a stole spice often used in Mexican cooking.
- Tomato Sauce: The tomato sauce provides flavor and sauce for the casserole.
- Diced Tomatoes: I used canned diced tomatoes as a short cut.
- Pinto Beans: Pinto beans are hearty, meaty, and full of protein.
- Corn: I used canned corn because fresh corn is no longer in season.
- Sweet Potatoes: The sweet potatoes are roasted before adding to the vegetables and beans and then baked together.
- Tajin Seasoning: Tajin Seasoning is a Mexican chile-and-lime seasoning blend. It is not very spicy but packs a flavorful punch.
Sweet Potato Casserole Ingredient Substitutions
- For a fresh garlic substitute, use ¼ teaspoon of granulated garlic in place of each clove or ⅛ teaspoon of garlic powder in place of each clove.
- White onions are an excellent substitute for yellow onions in recipes. I also like red onion in this recipe.
- Green peppers or baby bell peppers are a great option.
- Use taco seasoning instead of all three spices.
- Try ½ cup tomato paste and ½ cup water to replace 1 cup of tomato sauce.
- Black beans substitute black beans in this vegan casserole.
- Fresh or frozen corn can be used in place of canned corn.
- Butternut squash often substitutes sweet potatoes.
- Mix a tablespoon of fine chili flakes with half a teaspoon of ground sea salt and half a teaspoon of lime or lemon zest for a quick and easy substitute for Tajín.
How to Make Vegan Sweet Potato Casserole
Roasted Sweet Potatoes
- Preheat the oven to 400 degrees.
- Prepare a baking sheet with a silicone baking mat or parchment paper.
- Cut sweet potatoes into equal-sized ½-inch cubes (skin on).
- Lay cubes of sweet potatoes onto the baking sheet in a single layer.
- Sprinkle with Tajin Seasoning.
- Cook for 30 minutes.
Air Fryer Option
- Preheat the air fryer to 400 degrees.
- Place cubes of potatoes on the air fryer pan in a single layer.
- Sprinkle with Tajin Seasoning.
- Cook for 15 minutes.
While the potatoes roast, prepare the chili portion.
Chili Mixture
- In a large skillet, saute the minced garlic and onions until the onions are translucent.
- Add the red bell pepper and stir to combine.
- Add the chili powder, cumin, and oregano and stir into the vegetables until coated in seasoning.
- Pour in the tomato sauce, diced tomatoes, pinto beans and corn.
- Bring mixture to a boil.
- Remove the pan from heat.
Casserole
- Reduce the oven temperature to 350 degrees.
- Using a 9 X 13-inch casserole dish, layer ½ the skillet chili into the base of the casserole pan.
- Add half of the roasted sweet potatoes to the chili recipe.
- Repeat the process by pouring the remaining chili on the roasted sweet potatoes.
- Top with remaining sweet potatoes.
- Cover the casserole dish with aluminum foil.
- Bake covered for 20 minutes.
Serving Options
- Spoon the sweet potato casserole into individual bowls.
- Top with vegan sour cream, a few tomatoes, and jalapeno slices, sprinkle with cilantro and Tajin Seasoning, and add a lime wedge on the side of the bowl.
- For those who enjoy vegan cheese, sprinkle shredded vegan cheddar cheese on top of the casserole and remove the aluminum foil.
- Turn the heat to 400 degrees and cook for 5 minutes until vegan cheese melts.
Recipe FAQs
Sweet potatoes are generally healthier than regular potatoes partly because of their incredibly high vitamin A content. Sweet potatoes are also lower on the glycemic index, meaning they are less likely than regular potatoes to spike blood sugar.
Pinto beans are highly nutritious. Packed with protein, fiber, and many other essential nutrients, pinto beans may help promote bowel regularity, control your blood sugars, and reduce your risk for cancer and other chronic diseases. Their affordability and versatility also make them a great staple in your pantry
Pinto beans have a mild, nutty, earthy flavor—their mild flavor pairs well with other spices like chili, garlic, and cumin. Once cooked, the inside has a soft, creamy texture while the skin remains slightly chewy.
Garlic offers an immune system boost to prevent cold and flu viruses. Eating raw garlic can protect against cough, fever, and cold illnesses.
Tips
- For easy meal prep, roast the sweet potatoes in advance. I roast them in the morning while I shower in the morning and pop them in the refrigerator until I get home to prepare dinner. Multitasking makes dinner a breeze. This will make the sweet potato casserole easy to throw together.
- If using frozen corn, it isn’t necessary to cook it first.
- If using vegan cheese (optional), turn the oven temperature up to 400 degrees. Vegan cheese only melts if the heat in the oven is hot enough.
- Instead of avocado, add a dollop of guacamole.
- Add salsa to the top as an additional garnish.
- I suggest serving this vegan sweet potato casserole with vegan cornbread.
- I also like serving this vegan casserole with a big nutrient-dense salad.
Try this delicious vegan sweet potato casserole recipe if you love quick and easy.
Quick Weeknight Vegan Dinners
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📖 Recipe
Vegan Sweet Potato Casserole
Weeknights are about quick and easy vegan recipes like this vegan sweet potato casserole. Chili meets roasted sweet potatoes in this tasty vegan sweet potato casserole recipe.
Instructions
Roasted Sweet Potatoes
Preheat the oven to 400 degrees.
Prepare a baking sheet with a silicone baking mat or parchment paper.
Cut sweet potatoes into equal-sized ½-inch cubes (skin on).
Lay cubes of sweet potatoes onto the baking sheet in a single layer.
Sprinkle with Tajin Seasoning.
Cook for 30 minutes.
Air Fryer option
Preheat the air fryer to 400 degrees.
Place cubes of potatoes on the air fryer pan in a single layer.
Sprinkle with Tajin Seasoning.
Cook for 15 minutes.
Chili and Beans Mixture
In a large skillet, saute the minced garlic and onions until teh onions are translucent.
Add the red bell pepper and stir to combine.
Add the chili powder, cumin, and oregano and stir into the vegetables until coated in seasoning.
Pour in the tomato sauce, diced tomatoes, pinto beans and corn.
Bring mixture to a boil.
Remove the pan from heat.
Casserole
Reduce the oven temperature to 350 degrees.
Using a 9 X 13-inch casserole dish, layer ½ the skillet chili into the base of the casserole pan.
Add half of the roasted sweet potatoes to the chili recipe.
Repeat the process by pouring the remaining chili on the roasted sweet potatoes.
Top with remaining sweet potatoes.
Cover the casserole dish with aluminum foil.
Bake covered for 20 minutes.
Variation
For those who enjoy vegan cheese, sprinkle shredded vegan cheddar cheese on top of the casserole and remove the aluminum foil.
Turn the heat to 400 degrees and cook for 5 minutes until vegan cheese melts.
Serving
Spoon the sweet potato casserole into individual bowls.
Top with vegan sour cream, a few tomatoes, and jalapeno slices, sprinkle with cilantro and Tajin Seasoning, and add a lime wedge on the side of the bowl.
Notes
- To make dinner even quicker, roast the sweet potatoes in advance. This will make the sweet potato casserole easy to throw together.
- If using frozen corn, it isn’t necessary to cook it first.
- If using vegan cheese (optional), turn the oven temperature up to 400 degrees. Vegan cheese only melts if the heat in the oven is hot enough.
- Instead of avocado, add a dollop of guacamole.
- Add salsa to the top as an additional garnish.
- I suggest serving this vegan sweet potato casserole with vegan cornbread.
- I also like serving this vegan casserole with a big nutrient-dense salad.
Nutrition
Calories: 163kcalCarbohydrates: 18gProtein: 3gFat: 2gPolyunsaturated Fat: 2gSodium: 116mgPotassium: 486mgFiber: 6gSugar: 5gVitamin A: 1887IUVitamin C: 57mgCalcium: 54mgIron: 2mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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