A flavorful vegan layered casserole with rice, beans and sweet potatoes.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Casserole, Main Course, Side Dish
Cuisine: African, Caribbean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 343kcal
Author: Lois Carter Crawford
Ingredients
1garlic cloveminced
1½teaspoonsfreshly grated lime peel
2tablespoonsfresh lime juice
2tablespoonsfresh cilantro
½teaspoondried thyme
1½teaspoonssalt
½teaspoonblack pepper
2½cupscoconut milkabout 20 oz
4cupspeeled and thinly-sliced sweet potatoes2 large
1cupcooked brown rice
1½cupscooked black beans15-oz can, drained & rinsed
1½cupsfresh spinachrinsed, stemmed and chopped (or any other green)
¾cupPanko bread crumbs or cornmeal
1tablespoonvegetable or olive oil
½teaspoondried thyme
¼teaspoonground cumin
¼teaspoonsalt
Olive oil spray for top
Instructions
Heat oven to 350F degrees. Lightly spray 9x13 pan with oil.
Parboil the sweet potatoes so they are tender crisp, about 10 minutes. Drain.
Combine garlic, lime peel, lime juice, cilantro, thyme, salt, pepper and coconut milk in a measuring cup.
Pour one-third of this mixture into the prepared baking dish.
Layer half the sweet potatoes in the bottom, topped by half the rice, half the black beans and half the spinach.
Pour another one-third of the coconut milk mixture and repeat the layers of sweet potatoes, rice, beans and spinach.
Pour the remaining coconut milk mixture over all.
In a small bowl, combine all the topping ingredients (cornmeal, vegetable oil, thyme, cumin, and salt) and sprinkle over the layered sweet potatoes/rice/beans. Spray with vegetable oil (lightly).
Bake uncovered for about 60 minutes, rotating the pan in the oven after 30 minutes to ensure uniform baking. When the potatoes are tender and the topping is crisp and golden brown, remove from the oven and let sit for 2-3 minutes until the potatoes absorb any remaining liquid.