Dump-and-Bake Sweet Potato Rosemary Casserole

GFGluten Free

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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.

rosemary sweet potato casserole in white pan with wooden spoon scooping out casserole


ingredients for sweet potato rosemary casserole arranged inside of casserole dish in small white dishes

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 insanely delicious. 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.
  • Optional Toppings:


sweet potato rosemary casserole cooked in white dish with tahini dressing on the side

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. Remove veggie broth from heat and pour over casserole dish, then cover and bake.
  4. Serve with optional toppings (too good to not????)  and enjoy!

sweet potato rosemary casserole in white serving bowl topped with tahini dressing and black pepper

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! ????

collage of ingredient photo and photo of cooked casserole

If you’re looking for more delicious dump-and-bake casseroles, you’ll also love this Spinach & Artichoke Casserole With White Beans, this Buffalo Cauliflower & Chickpea Casserole, 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 🙂


Dump-and-Bake Sweet Potato Rosemary Casserole

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!

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 2 1/2 cups (470 ml) vegetable broth (homemade or store-bought)
  • 1 teaspoon chopped fresh rosemary (or 1/2 tsp dried)
  • 1 teaspoon fresh thyme (or 1/4 tsp dried)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper (or to taste)
  • 2 15-ounce cans garbanzo beans, drained and rinsed; about 2 3/4 cups (510 g)
  • 1 large sweet potato, peeled and diced (about 2 cups / 340 g)
  • 1/2 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 cup (180 g) uncooked brown rice*
  • Optional: Tahini Dressing, for serving


  1. Preheat the oven to 400F. Whisk the vegetable broth, rosemary, thyme, paprika, and black pepper together in a medium pot and bring to a boil over high heat.
  2. While the liquid is heating up, spread the chickpeas, sweet potato, onion, and garlic evenly across a 9×13″ pan or casserole dish. Use a spoon to mix everything together until it is evenly distributed, then sprinkle the brown rice on top.
  3. Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.
  4. Remove from the oven and top with Tahini Sauce, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.


  • Rice: this recipe will work with both long-grain and short grain brown rice. If you would like to use white rice, reduce the oven temperature to 375F and cook for only 45 minutes.
  • Other Substitutions: sweet potato can be swapped for any other fall squash, like butternut, kabocha, or pumpkin. The garbanzo beans can also be swapped with your favorite bean of choice!

Keywords: sweet potato rosemary casserole, sweet potato rice casserole, fall sweet potato casserole, chickpea casserole, vegan casserole recipes

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Looking forward to making this one. The mushroom stroganoff is in the oven now. We are new to WFPB eating and struggling with no cheese. Not liking the cashew blends. So this recipe looks plain and simple. I like the garbanzo beans, but DH not so much, so will switch out to another bean. Thanks!

    1. Yes! You can prep the veggies and rice the day before but save the liquid for right before you bake 🙂

  2. Hi Caitlin! What would I have to change if I wanted to swap rice for quinoa? I make a lot of meals for my 9 month baby and I to share and I would love to make this with quinoa as he can’t have rice yet. Thank you!!

    1. Hi Sarah! Introducing new textures and flavors to your baby is so exciting! You can use quinoa as I’ve seen it being used in other casserole recipes similar to this. I guess what you need to adjust would be the cooking time as quinoa cooks much faster than brown rice.

  3. My favorite recipe! This dinner is soo good and so easy! It comes out perfect every time. Has a very savory flavor and also reminds me of fall/thanksgiving.

  4. This is one of my favorite recipes ever! This totally changed the game when it comes to a dump and bake style meal. I even brought this as a side to a holiday meal! Absolutely delicious, hearty, savory, and gives all the cozy vibes!

    1. Not sure what I did wrong but the rice didn’t cook. I followed the recipe to exact, except I added some extra veggies BUT I added extra liquid to make up for it.

      The rice on the top – even though I poured the broth over it evenly, was crunchy and uncooked. It was an inedible meal that resulted in 1.5 hours of wasted time and food.

      Is anyone else having this issue with the uncooked rice?

      1. There are a few possible reasons why the rice didn’t cook.

        The extra vegetables may have absorbed more liquid than the recipe anticipated, leaving less liquid available for the rice to cook in.
        The rice may not have been evenly distributed throughout the casserole dish, resulting in some of the rice being cooked more than others.
        The oven temperature may have been too low, which would have slowed down the cooking time of the rice.

        To prevent this from happening in the future, I would recommend the following:

        Use the same amount of liquid as the recipe calls for, even if you add extra vegetables.
        Spread the vegetables and rice evenly throughout the casserole dish.
        Preheat the oven to 425 degrees Fahrenheit, which will help the rice cook more evenly.
        Check the rice after 45 minutes of cooking and add more liquid if needed.
        If you follow these tips, you should be able to get the rice to cook perfectly every time.

        Here are some additional tips for cooking rice in a casserole:

        Use a good quality rice. Some rices, such as basmati rice, are more likely to cook evenly than others.
        Rinse the rice before cooking. This will help to remove any excess starch, which can prevent the rice from sticking together.
        Don’t stir the rice after you add the liquid. Stirring can break up the rice grains and make them more likely to stick together.
        Let the rice rest for a few minutes after cooking. This will allow the steam to escape and the rice to fluff up.
        I hope this helps!

  5. My husband and I both work full time, I have two kids in school and this is such an easy week-day meal to pull together. It is so healthy and easy and delicious. We served it with a simple salad (honestly I think it was just lettuce) but the kids ate it up! Thank you so much! I know I will make this in the future, maybe mix up the grain or bean 🙂

    1. I’m glad you found the recipes easy to make and even preparing it for your kids! Thank you so much. 😊

  6. My daughter, a vegan, is always looking for recipes that sound easy and good. She wanted to at least become vegetarian in high school but my wife and I wouldn’t let her. I didn’t know a lot about it and thought that she would be missing out on nutrition. We’ve since educated ourselves a bit more and she first became vegetarian and then vegan. It hasn’t been as difficult as I thought it would be to cook for the whole family when we’re all together. My other daughter and my wife and I are not vegetarian but do find ourselves eating more and more vegan and vegetarian meals. I like your dump and bake casseroles because they’re really easy and I can make a meal with them and then have enough left over for my vegan daughter if the rest of us do not want a vegan meal.

    My vegan daughter first found your chickpea & rice recipe and it is one of her favorites. When she is home from school she will often request that we have it for dinner. It has become a favorite of the meat-eaters also. We have also made the Southwestern black bean casserole and it is also very good. This rosemary & sweet potato recipe is the latest one of your dump and bake recipes that we have tried. It was just my wife and me that had it so I’ll need to make sure that we let our daughter know about it. It was really good, We had a small Greek salad with it but I did put feta on the salad so it wasn’t a totally vegan meal. I made your tahini sauce recipe to go with it and it was a nice touch. This recipe is another keeper and I will be trying some of your other recipes.

    I did add a bit of salt to the recipe because I make my own vegetable broth and I do not salt it when I make it. I was pretty sparing with the salt and put it at the table if we needed more. I was also able to use the rosemary that I have growing in my herb garden. I grew thyme in the past and it always comes back but this season it did not, unfortunately. I used dried thyme but I’m sure that fresh would be better.

    I have a question about your dump and bake casseroles. I notice in the instructions that you mention covering the dish with parchment paper and then aluminum foil. What is the purpose of the parchment paper? The only thing that I can think of is that it helps to draw some of the moisture out of the dish so that it is not too “wet.” I actually made this in an 8 qt Le Creuset oval dutch oven with the lid on. I thought about putting the parchment paper under the lid but did not. Do you feel like the end product is better when using parchment paper?

  7. Tasted it halfway through cooking (my partner forgot to cover it, of course) and it was a wee bit light on flavor, so I added some herbes d’provance and a honey maple squash blend I had. When it came out of the oven it tasted delicious, so I would suggest adding some additional herbs/spices to fluff it up. Overall a great recipe, super healthy and easy to make.

  8. Such a great recipe with ingredients that I always have on hands. I like to top this with hummus for some extra flavor and creaminess.

  9. I made this last night and it was so wonderful. I’m not a vegan, but I have followed you on Instagram for years and make your recipes often. I added the sesame miso dressing on top and my husband and I both loved it. Thank you :))

  10. Delicious recipe and super easy to make. I made this as a meal prep for my lunches this week and I couldn’t of been happier! Currently making it again. Thanks Caitlin 🙂

  11. Another delicious one! Your dump and bake casseroles have helped me so much lately with a new baby and three other little ones! And everyone loves them. Thank you!!

  12. Thank you for this recipe! I’m a teenager with very minimal cooking skills who recently went vegan, so this was perfect. I’m awful at following recipes so I did make some substitutions (butternut squash for sweet potato, red rice for brown rice, and added kale / some extra frozen vegetables that I wanted to use up) but it was delicious, and my non-vegan family liked it too! Super cozy and filling, and definitely put me in the mood for fall 🙂

    1. Glad that you’re getting into cooking! It’s a good skill to have and definitely fun trying new vegan recipes!

  13. Made this tonight. Family of 7 really liked it. It was fast, easy and very tasty. Will try it with spinach next time as suggested above. We are on a retreat in the mountains and all the ingredients were very easily transported from home. Thank you for this recipe!

  14. I have this in the oven right now and I’m already rating it 5 stars because #1 I always love your recipes and #2 my house smells FABULOUS right now! I doubled the spices because I like a lot of flavor and I added some frozen spinach too for an extra veg touch. I do intend to serve with tahini sauce! Can’t wait to eat (and post pics to Instagram!)

  15. Family loved it! I served it with my favorite sauce- Trader Joe’s eggplant hummus (no oil!) mixed with some lemon, garlic and dill. Amazing! Thanks Caitlin for all your wonderful recipes!