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!

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 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:

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. 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!

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 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

Print Recipe

★★★★★

4.9 from 17 reviews

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

Ingredients

Scale 1x2x3x

• 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

Instructions

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.

Notes

• 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