Servings
Font
Back
0 from 60 votes

Sweet Potato Spinach Quinoa Gratin

Vegan gluten free entree for Passover or anytime, topped with a rich coconut-saffron “gratin” sauce.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 236 kcal
Course: Side Dish
Cuisine: Middle Eastern

Ingredients

  • 2 whole large orange sweet potatoes (2 lbs. total) peeled and sliced into rounds 1/8 inch thick
  • 1/4 cup olive oil
  • 1 cup quinoa
  • 2 cups low sodium vegetable broth
  • 3 cups spinach, roughly chopped
  • 1 pinch saffron threads (make sure it’s good quality saffron - it’s much more expensive, but the cheap stuff has no flavor)
  • 2 tablespoons hot water
  • 2 tablespoons non-hydrogenated margarine
  • 1 tablespoon Potato Starch
  • 14 ounces full fat coconut milk (1 can)
  • 1 teaspoon salt
  • 1/2 teaspoon finely minced garlic (or ¼ tsp garlic powder)
  • 1/4 teaspoon cayenne pepper (adds heat – use less if spice sensitive)

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Spread the sweet potato slices across two lightly greased baking sheets. Toss each sheet of slices with 2 tbsp extra virgin olive oil to lightly coat the slices.
  2. Roast the sweet potatoes for 20 minutes in the oven, stirring the potatoes and turning each baking sheet around once during cooking, until slices are tender and starting to caramelize.
  3. While sweet potatoes are roasting, rinse the quinoa out well in a mesh colander until water runs clear. Combine rinsed quinoa and low sodium vegetable broth in a pot and bring to a boil. Reduce to a simmer, cover the pot, and cook for about 15 minutes, stirring occasionally, until broth is absorbed and quinoa is tender/fluffy. When the quinoa is finished cooking, quickly open the pot and add the roughly chopped spinach on top of the cooked quinoa. Recover the pot and let it rest for 5 minutes while the spinach wilts on top of the quinoa. Stir the spinach into the quinoa. Reserve.
  4. After sweet potatoes are removed from the oven, reduce heat to 350 degrees F. Reserve the sweet potato slices. Grind the saffron threads in a mortar and pestle to a powder. Add 2 tbsp of hot water to the ground saffron and let it soak for a few minutes.
  5. Lightly grease an 8x8 inch baking dish. Place half of the sweet potato slices in a thin layer on the bottom of the dish, with each slice overlapping the next.
  6. Spread the cooked quinoa/spinach mixture over the first sweet potato layer.
  7. Make a top layer with the remaining sweet potato slices.
  8. In a small saucepan, melt 2 tbsp non-hydrogenated margarine over medium heat. Whisk in 1 tbsp potato starch to form a thick paste.
  9. Slowly whisk in the coconut milk. Whisk in the salt, garlic, cayenne pepper, and the reserved saffron water. Heat the sauce over medium, whisking frequently, until it boils and thickens into a golden yellow sauce. Reduce heat to low and keep warm.
  10. Pour the sauce over the layer of sweet potatoes, using a ladle or large spoon to make sure the potatoes are evenly covered with sauce.Place dish in the oven and bake covered for 20 minutes until heated through. Remove the foil and turn on your broiler. Place your baking dish 6 inches below the broiler. Broil the casserole for a few minutes until the top is nicely, evenly browned. Note - if you use a glass baking dish, skip the broil and simply bake until it's lightly browned on top. Serve warm. 

Notes

  • You will also need: 2 baking sheets, mesh colander, mortar and pestle, 8x8 inch metal baking pan, small saucepan, whisk, ladle
  • Note: Although the photos in this recipe use a glass dish, please use a metal baking pan here, as it's safer for broiling-- or, if you use a glass dish, skip the broil and simply bake until it's browned.

Nutrition Information

Calories 236kcal (12%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 456mg (19%) Potassium 335mg (10%) Fiber 2g (8%) Vitamin A 1665IU (33%) Vitamin C 4.2mg (5%) Calcium 31mg (3%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 236

% Daily Value*

Calories 236kcal 12%
Carbohydrates 21g 7%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 456mg 19%
Potassium 335mg 7%
Fiber 2g 8%
Vitamin A 1665IU 33%
Vitamin C 4.2mg 5%
Calcium 31mg 3%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.