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.