A recent dinner staple in our house — an easy, vegetable-packed, high-protein enchilada casserole with a sweet potato crust. It’s comforting, simple to prepare, and tastes as good as it sounds.
Meet your new go-to weeknight comfort dinner. Layers of roasted sweet potatoes form a tender crust, topped with a saucy enchilada filling made with cauliflower rice and ground meat, then finished with melty cheese. Serve with a dollop of plain yogurt (great as a sour cream substitute) and sliced green onions for brightness.
The cheese on top is optional — use regular or dairy-free cheese depending on your preference. Either way, it adds a lovely finish.
I like to slice the sweet potatoes on a mandoline for even thickness, but a sharp knife works fine — just keep the slices uniform so they cook evenly. If you can only find plain cauliflower rice, add diced peppers and onion to the pan while cooking the meat, or stir in a little onion powder for extra flavor.
This casserole ticks a lot of boxes: cozy, filling, vegetable-forward, and straightforward to make. It’s a reliable option to keep in your rotation for busy evenings.
Enjoy! xx
Healthy Enchilada Sweet Potato Casserole
- Author: Mia Zarlengo
Description
Easy and healthy enchilada casserole that’s adaptable for a dairy-free option and simple enough for weeknights.
Ingredients
Scale
- 2 medium sweet potatoes, sliced into 1/4” pieces
- Avocado oil spray
- 1 tbsp avocado oil
- 1 lb ground chicken, turkey, or grass-fed beef
- 1 (12 oz) bag frozen cauliflower rice, pepper, and onion blend (plain cauliflower rice works too)
- 2 large handfuls baby spinach
- 1 cup + 3 tbsp enchilada sauce
- Cheese for topping (optional)
- Optional toppings: plain Greek yogurt or sour cream, green onion, jalapeños, avocado, cilantro
Instructions
- Preheat oven to 350°F and spray a 9-inch pie dish with avocado oil spray.
- Slice the sweet potatoes to about 1/4″ thick using a mandoline or a sharp knife. Arrange the slices in a single layer across the bottom of the dish and use halved slices to line the sides. Bake 20–22 minutes, until fork-tender.
- While the sweet potatoes bake, heat a large skillet over medium heat. Add 1 tablespoon avocado oil (skip if using beef) and add the ground meat.
- Cook the meat, breaking it up with a spatula, until mostly cooked through, about 5–7 minutes. Add the cauliflower rice blend and cook another ~3 minutes until thawed and warmed through.
- Stir in the baby spinach until wilted, then reduce heat and mix in the enchilada sauce. Combine well and remove from heat.
- Pour the enchilada filling over the baked sweet potato crust, top with cheese if using, and return to the oven 5–10 minutes until the cheese melts. Serve with desired toppings and enjoy.
Notes
If you can’t find a cauliflower rice mix with peppers and onions, add diced peppers and onions to the skillet before the meat, or stir in a bit of onion powder for extra flavor.