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A serving of Balance and Flow sweet potato casserole.

Balance & Flow Sweet Potato Casserole

5 from 1 vote
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Ingredients
  

  • 1 sweet potato (cubed)
  • 2 tbsp plus 1-2 more tsp coconut oil
  • 1 head broccoli (cut into florets)
  • 1½ cups cooked white or brown rice
  • 1 cup cooked pinto beans, rinsed and drained well (I admit I use beans from cartons or cans when I'm in a pinch… though I just did get a pressure cooker! ☺)
  • 1½ tsp ground coriander
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Add the sweet potato to a casserole or baking dish with at least a 2-inch side, and toss with the first 2 tbsp of coconut oil. Bake for about 20 minutes.
  • Meanwhile, prep the other ingredients. After the 20 minutes is up, toss the broccoli, rice, pinto beans, coriander, seasoning, and additional coconut oil into the casserole dish and mix with the sweet potatoes.
  • Bake for another 20-25 minutes or so, until everything feels cooked through nicely. Serve fresh alongside a big green salad!
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