Dump-and-Bake Sweet Potato Rosemary Casserole - From My Bowl (2024)

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This Sweet Potato Rosemary Casserole is full of cozy flavors and made with just 10 wholesome ingredients. It’s budget-friendly and great for meal-prep, plus it’s vegan, gluten-free, and oil-free!

You know the drill with dump-and-bakes. They’re delicious and we can’t get enough of them. 😉 This dump-and-bake Sweet Potato Casserole is the kind of set-it-and-forget-it recipe that comes together with minimal effort and leaves you with maximum flavor.

Not to mention, it packs a serious dose of comfort — loaded with creamy sweet potato, hearty brown rice and chickpeas, and infused with a warming rosemary & thyme spice blend.

INGREDIENTS FOR SWEET POTATO ROSEMARY CASSEROLE

This Sweet Potato Rosemary Casserole is made with just 10 budget-friendly ingredients that you may already have on hand:

• Sweet Potato, a.k.a. one of my favorite Fall comfort foods! She’s creamy, filling, and just the right amount of sweet. If you’d prefer, you can also swap out sweet potato for butternut squash, pumpkin, or kabocha squash.
• Brown Rice & Garbanzo Beans are the perfect wholesome combo, in my opinion. They are packed with protein and bring a hearty texture that adds to the #cozy factor.
• Veggie Broth serves to cook the rice and infuse more savory flavor into our casserole. Using just the right amount of vegetable broth allows the rice to steam and cook perfectly without leaving a soggy mess behind.
• Cozy Spices: Rosemary, Thyme, Paprika, Black Pepper, Garlic, and Onion make a warm and cozy flavor blend that’s insanelydelicious.I prefer to use fresh herbs in this recipe as they have a stronger flavor, but if you don’t have fresh on hand, dried will work as well.
• OptionalToppings:

HOW TO MAKE SWEET POTATO ROSEMARY CASSEROLE

This dump-and-bake casserole is just as easy as it is tasty — simply boil the vegetable broth on the stove, dump everything into a dish, cover, and bake in the oven!

1. Whisk veggie broth, rosemary, thyme, paprika, and black pepper and bring to a boil.
2. Spread the chickpeas, sweet potato, onion, and garlic evenly across the casserole dish, then sprinkle uncooked rice on top.
3. Removeveggie broth from heat and pour over casserole dish, then cover and bake.
4. Serve with optional toppings(too good to not????) andenjoy!

This Sweet Potato Rosemary Casserole is perfect for those days where you’re short on time, but still don’t want dinner to fall short on flavor. I loooove to douse this in my Easy Tahini Dressing, though this 4-Ingredient Sesame Miso Dressing would also hit the spot! If you’re looking for a little crunch, try topping this casserole with some pumpkin seeds or chopped pecans.

As with all of my dump-and-bake casseroles, this recipe is also great for wholesome, nourishing meal-prep all week. It stores in the fridge for up to 5 days and can be frozen for up to a month if you want to keep a few grab-and-go meals prepped for when you’re in a pinch. I recommend heating up leftovers on the stovetop with a splash of vegetable broth or water for best results, but the microwave will work too! ????

If you’re looking for more delicious dump-and-bake casseroles, you’ll also love this , this , and this Cheesy Broccoli Rice Casserole!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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