Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
A recent dinner staple in our house! Super easy, veggie loaded, high protein enchilada casserole with a sweet potato crust! Just as heavenly as it sounds.
Say hi to your new go-to comfort food dinner! We can’t get enough of this one 🙂
Layers of perfectly roasted sweet potatoes, saucy enchilada and cauliflower rice mixture, and melty cheese (I used a vegan cheese here!). Add your toppings of choice and you’ve got a healthy and dreamy meal! We love this with a dollop of plain yogurt (acts as sour cream) and green onion on top. So delish!
We have been making this about once per week, though I usually just throw it together and don’t measure. I decided to put it together as an actual recipe, because I knew you guys would love this one!
The filling (and crust!) pack a good portion of veggies to your dinner, while still being incredibly easy to prep. I use a cauliflower rice, green pepper, and onion mixture (I found it at Whole Foods) for extra flavor and extra nutrients!
That melty cheese, though!
We’ve made this with regular cheese, as well as dairy free. It’s so delicious both ways. You can use as much or as little cheese as you like!
I use a mandoline to slice my sweet potatoes, but you could also use a sharp knife. You’ll just want to make sure the pieces are uniform in thickness so that they cook evenly!
If you can only get your hands on a regular bag of cauliflower rice, no worries! I’ve made it this way with success. You can add some peppers and onion before cooking the meat, or you can skip it and add a little onion powder for a little extra flavor!
This is such a simple staple to have in your back pocket for a healthy and filling weeknight dinner. It’s cozy, full of flavor, and easy to make. I’m hooked!
Extra optional toppings: plain greek yogurt or sour cream, green onion, jalapeños, avocado, cilantro
Preheat oven to 350°F and spray a 9 inch circle pie dish.
Slice the potatoes in 1/4″ thick pieces on a mandoline or with a knife. Lay them out on the bottom of the sprayed baking dish, then cut some of the pieces in half to line the sides of the dish. Bake for 20-22 minutes, until potatoes are fork tender.
While sweet potatoes are baking, heat a large skillet over medium heat. Add avocado oil, then stir in ground meat (if using beef, you shouldn’t need oil in the pan).
Cook, breaking up with a spatula, until just cooked through, about 5-7 minutes. Next, stir in cauliflower rice mix*. Cook, breaking up, until thawed, ~3 minutes.
Stir in baby spinach, then reduce heat and stir in enchilada sauce. Once everything is well-combined, turn off heat.
When sweet potatoes are done, remove from oven and pour enchilada mixture over the sweet potato “crust”. Top with cheese, then return to oven until cheese is melty, ~5-10 minutes. Serve and enjoy!
*If you can’t find a cauliflower rice mixture with peppers and onions, you can add peppers and onions to the pan before the ground meat. Alternatively, you can add a little onion powder for extra flavor.
Would it be possible to get all of the nutritional information now and in the future, post this important info as part of each recipe? I track my foods so having this info up-front is very important. Thank you.
I’m sorry, I don’t count calories or macros and don’t encourage it as a dietitian, so I don’t calculate that information!
I’m in agreement with Jim. As someone watching carbs due to diabetes, and watching sodium and fat for good heart health, this info would be handy. But I’m used to counting it myself, so will take the recipe and see if I can find low-sodium/fat alternatives.
My family loved this! It’s super easy And quick to make . Also, ingredients that aren’t hard to find (aka can order on amazon fresh haha) and inexpensive. All of which is important to me as a mom of a 2 year old and 4 month old. And my two year old loves this dish (and all other dishes on your site )
This looks so tasty! About how many servings does it make? Thanks in advance!
About 4 servings!
Made this tonight for my family who can be somewhat picky eaters! It was delicious! It almost tastes like a taco but with that nice flavor from the sweet potato. Such a good combination & super healthy! Thanks mia!
I can’t wait to try this! Would it be possible to use
Butternut squash instead of sweet potato?
I love this recipe. I had to cook it for significantly longer to get the potatoes cooked through, but worth it. Makes A LOT.
Hi Mia! Here from Tik Tok! I’m making this dinner this week for my husband and I. I had a quick question (I’m new to cooking with cauliflower rice), can you microwave the cauli rice and then add it to the mixture instead of adding it frozen? I like mine pretty soft, so not sure if adding it frozen will make it crunchier, if that makes sense! Thank you so much in advance!
frozen cauliflower rice is typically already prepared steamed instead of raw so it gets pretty soft, but if you want you can still cook it before!
My husband won’t eat cauliflower. (Sigh.) Is there another vegetable I could swap in? Maybe frozen chopped spinach? Or diced zucchini? Our family loves your recipes so I’m hoping to add this one to our menu.
Hi! You can try using any riced/finely diced veggie!
Making this one tonight!
Can you prep the casorole and bake it after its ready in the pan just to reheat and melt the cheese?