Sweet Potato Brown Rice Casserole

Ingredients

  • 5 cups cooked brown rice

  • 1/4 cup fresh chopped parsley

  • 8 cloves of garlic, minced

  • 8 oz mushrooms, sliced

  • 1 large sweet potato, diced

  • 1 cup plain nonfat greek yogurt

  • 1 1/2 cups freshly grated parmesan cheese

  • 1 cup shredded mozzarella cheese

  • 1 cup shredded cheddar cheese

  • 10 oz frozen spinach

  • olive oil

  • salt and pepper

  • 1/4 teaspoon onion powder

Instructions

  1. Preheat oven to 425 degrees

  2. Dice sweet potato and toss with 1/8 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon onion powder

  3. Spread sweet potatoes out into one layer on a baking sheet

  4. Roast at 425 for 15 minutes, then stir

  5. Roast an additional 10-15 minutes, until fork tender

  6. Cook brown rice according to package instructions (I used a rice cooker for convenience)

  7. In a skillet, sauté mushrooms and garlic with 1 teaspoon of olive oil

  8. Cook on medium high for around 10 minutes, or until mushrooms emit their liquid and start to cook down

  9. Add frozen spinach and cover with a lid, until spinach thaws and breaks apart

  10. In a large mixing bowl, combine mushroom mixture, brown rice, sweet potatoes, greek yogurt, parsley, cheddar cheese, and parmesan cheese

  11. Salt to taste (I added 1 teaspoon of salt)

  12. Transfer mixture to a 13 X 9 casserole dish

  13. Top with mozzarella cheese

  14. Bake at 400 degrees for 20-25 minutes, or until cheese is bubbly and beginning to brown

Recipe from buildyourbite