Baked Sweet Potato Green Curry Quinoa Casserole

This is one of the earliest quinoa casserole recipes on the site and easily one of the most-loved. In under an hour you can bake a comforting, colorful Sweet Potato Green Curry Quinoa Casserole that feeds the whole family and stores well for busy weeknights.

This casserole is a true vegetarian (and easily vegan) crowd-pleaser: it combines protein-rich quinoa with hearty sweet potatoes and plenty of vegetables. Everything goes straight into the casserole dish, you mix it with a fragrant coconut-curry sauce, and bake — minimal prep, maximum flavor.

I love this as a “dump-and-bake” recipe: the ingredients are mostly raw in the dish before baking, and the quinoa cooks in the flavorful sauce, absorbing the coconut and curry aromas. Although quinoa is technically a seed, in cooking it behaves like a whole grain and provides satisfying texture and plant-based protein.

What You Need for This Curry Quinoa Casserole

• Quinoa: Sprouted quinoa works very well for this recipe and cooks reliably in the casserole. It’s nutrient-dense and cooks a bit faster than non-sprouted varieties.
• Sweet potatoes: The sweet potato brings natural sweetness and substance—don’t skip it. Dice it so it cooks through evenly.
• Vegetables: Red pepper, green bell pepper, red onion, and frozen peas add color, texture, and nutrition.
• Full-fat coconut milk: Full-fat coconut milk gives the sauce its creamy, rich mouthfeel. Lite coconut milk will thin the sauce and change the flavor.
• Green curry paste: This concentrated paste (lemongrass, kaffir lime, green chilies, and aromatics) is the backbone of the dish. Swap for red curry paste if you prefer a different flavor profile.
• Spices: Garlic powder, chili powder, turmeric, and dried basil round out the seasoning.
• Hot sauce: A few teaspoons of a green hot sauce or Sriracha add heat and depth—adjust to taste.

Tasty Ingredient Swaps & Additions

This casserole is very adaptable—use whatever vegetables you have on hand. Ideas from readers and home cooks:

• Veggies: Try broccoli florets, sliced mushrooms, diced zucchini, or chopped carrots.
• Extra protein: Stir in canned black beans or chickpeas for more plant protein, or add shredded cooked chicken for a non-vegetarian option.
• Curry paste variations: Green curry is bright and aromatic, but red curry paste gives a deeper, sweeter heat if you prefer that flavor.

Topping Ideas

• Toasted cashews or peanuts for crunch
• Fresh basil or cilantro for brightness
• Sliced green onions
• Sesame seeds

FAQ – Quinoa Casserole Recipe

How to Store & Freeze

Refrigerator: Cool the casserole completely, then store in an airtight container in the refrigerator for up to five days.

Freezer: To freeze, bake in an aluminum or disposable casserole dish if you prefer, cool completely, then cover tightly with plastic wrap followed by foil. Label with the date and freeze for up to a few months. Thaw in the refrigerator overnight before reheating.

To reheat: Reheat single portions in the microwave until warmed through. To reheat the whole casserole, cover with foil and warm in the oven until heated through—this can take 20 to 40 minutes depending on how cold the casserole is and your oven.

Related Vegan Casserole Ideas

• Mexican Sweet Potato Quinoa Casserole
• Vegan Broccoli and “Cheese” Casserole
• Vegan Green Bean Casserole
• Vegan Pasta Bake with White Wine Sauce

Sweet Potato Green Curry Quinoa Casserole

This sweet potato green curry quinoa casserole is a flavorful, vegan-friendly one-dish meal packed with whole grains, vegetables, and plant protein. Dump the ingredients into a casserole dish, pour over a creamy coconut-green curry sauce, and bake for an easy weeknight dinner.

Prep time: 15 minutes · Cook time: 1 hour · Serves: 6

Ingredients

• 1.5 cups uncooked quinoa (sprouted recommended)
• 1 medium sweet potato, peeled and diced (about 2 cups)
• 1 medium red pepper, sliced
• 1 medium green pepper, sliced
• 1/2 red onion, sliced (about 1/2 cup)
• 1 cup frozen peas

For the sauce

• 15 oz canned full-fat coconut milk
• 1 cup vegetable broth or water
• 1/4 cup green curry paste (or red curry paste)
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp ground turmeric
• 1 tsp dried basil
• 2–3 tsp green hot sauce or Sriracha, to taste
• 1/4 tsp salt
• Fresh lime juice, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Generously spray or oil a standard 9×13-inch casserole dish.
2. Combine the uncooked quinoa, diced sweet potato, sliced peppers, red onion, and frozen peas in the casserole dish. Toss to distribute evenly.
3. In a bowl, whisk together the coconut milk, vegetable broth (or water), green curry paste, garlic powder, chili powder, turmeric, basil, hot sauce, and salt until smooth.
4. Pour the sauce over the vegetables and quinoa. Stir gently so the quinoa and vegetables are mostly covered by the sauce.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir the casserole to redistribute any sauce, then recover and bake for an additional 30 minutes. The mixture will thicken as the quinoa absorbs the liquid.
6. Remove from the oven and let cool a few minutes before serving. Finish with a squeeze of fresh lime juice and any preferred toppings like toasted nuts or fresh basil.

Nutrition (approximate per serving)

Serving: 1/6 · Calories: 561 kcal · Carbohydrates: 66 g · Protein: 11 g · Fat: 28 g · Fiber: 14 g · Sugar: 15 g

Nutrition information is an approximation and should be used as a guide only.

Author: Lee Funke

If you try this recipe, consider jotting down any swaps or adjustments you made—this casserole adapts beautifully to seasonal produce and pantry staples.