This high-protein vegan lentil and sweet potato casserole is a delicious and comforting dish that's perfect for any night of the week. Packed with plant-based protein and anti-inflammatory ingredients, this casserole is not only satisfying but also supports your overall health. It's completely free of gluten, dairy, corn, soy, and egg, making it suitable for various dietary needs and preferences.
The Benefits of a Plant-Based Casserole
Casseroles are typically associated with rich, creamy, and often heavy ingredients. This vegan version, however, takes all the comfort of a classic casserole and turns it into a nutrient-dense meal perfect for an anti-inflammatory diet. The combination of lentils and sweet potatoes provides a substantial source of protein and complex carbohydrates, offering sustained energy and keeping you full for longer.
Anti-Inflammatory Ingredients
Every ingredient in this casserole has been carefully chosen to maximize its anti-inflammatory potential. Sweet potatoes are rich in beta-carotene, an antioxidant that reduces inflammation and supports eye health. Lentils provide not only protein but also fiber, which helps in maintaining a healthy gut. The addition of turmeric, a powerful anti-inflammatory spice, and smoked paprika enhances both the flavor and the health benefits of this dish. The cashew cream topping offers a creamy, dairy-free alternative that adds healthy fats and a satisfying finish to the casserole.
Perfect for Meal Prep
This casserole is great for meal prep, as it can be made ahead of time and reheated for a quick and nutritious meal. It also freezes well, so you can prepare a double batch and have a healthy meal ready to go whenever you need it. Serve it on its own or with a side salad for a balanced and delicious dinner.
A Family-Friendly Dinner
This dish is perfect for feeding a crowd or enjoying as leftovers throughout the week. The creamy cashew topping, combined with the hearty lentils and sweet potatoes, makes it a hit with both kids and adults alike. It’s a fantastic way to introduce more plant-based meals into your family's diet without compromising on taste or satisfaction.
Give this high-protein vegan lentil and sweet potato casserole a try and experience the comfort of a classic dish with the added benefits of plant-based, anti-inflammatory ingredients.
High-Protein Vegan Lentil and Sweet Potato Casserole Recipe
This hearty lentil and sweet potato casserole is a perfect comfort food dish that's both nourishing and anti-inflammatory. Free from gluten, dairy, corn, soy, and egg, this casserole is packed with plant-based protein and fiber with a bunch of wholesome ingredients, making it an ideal dish for a family dinner or meal prep.
What you'll need:
For the Casserole:
- 2 cups cooked green or brown lentils
- 2 large sweet potatoes, peeled and thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup chopped kale or spinach
- 1 can (14.5 oz) diced tomatoes, no salt added
- 1/4 cup nutritional yeast (for a cheesy flavor)
- 1 tsp smoked paprika
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- Salt and pepper to taste
For the Cashew Cream Topping:
- 1 cup raw cashews, soaked for at least 2 hours or overnight
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- Salt to taste
How to make it:
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Prepare the Cashew Cream: Drain the soaked cashews and blend them with 1/2 cup of water, lemon juice, nutritional yeast, garlic powder, and salt until smooth and creamy. Set aside.
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Cook the Lentils: If you haven’t already, cook the lentils according to package instructions until tender. Drain any excess water and set aside.
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Sauté the Vegetables: Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the chopped kale or spinach and cook until wilted.
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Assemble the Casserole: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, diced tomatoes, nutritional yeast, smoked paprika, turmeric, cumin, thyme, salt, and pepper. Mix well.
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Layer the Casserole: In a greased casserole dish, layer half of the sweet potato slices on the bottom. Spread the lentil and vegetable mixture evenly over the sweet potatoes. Layer the remaining sweet potato slices on top.
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Add the Cashew Cream: Pour the cashew cream over the top layer of sweet potatoes, spreading it evenly.
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Bake: Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the sweet potatoes are tender and the top is golden brown.
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Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh herbs if desired.
Nutritional Information (Per Serving):
- Calories: ~350
- Protein: ~16g
- Fat: ~12g
- Carbohydrates: ~46g
- Fiber: ~10g
We hope you enjoy, check out all of our recipes on our wellness blog. Everything we promote is free of gluten, dairy, corn, soy and egg to limit inflammation in the body.