Description

This hearty bake layers sweet potato, pumpkin, and spinach in a creamy herb sauce for a comforting winter side or vegetarian main. It’s nutritious, easy to prepare, and perfect for family dinners or meal prep.

Ingredients

Scale

3 medium sweet potatoes, peeled and sliced into 1/4-inch rounds

3 cups fresh baby spinach

1 cup diced pumpkin

1 medium onion, thinly sliced

2 cloves garlic, minced

1 cup light cream or unsweetened plant-based milk

1/2 cup grated low-fat cheese or vegan mozzarella (optional)

2 tablespoons olive oil

1 teaspoon dried thyme or rosemary

Salt and cracked black pepper to taste

Optional toppings: crushed walnuts, sunflower seeds, or breadcrumbs

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a medium casserole or baking dish with olive oil.

2. Arrange half of the sweet potato rounds in an even layer at the bottom of the dish. Season with salt, pepper, and half of the dried herbs.

3. Scatter baby spinach leaves, diced pumpkin, and the sliced onion and minced garlic over the sweet potatoes.

4. Layer the remaining sweet potato rounds on top and season again with salt, pepper, and the rest of the herbs.

5. Pour the cream or plant-based milk evenly over the layers, allowing it to seep between the vegetables. Sprinkle cheese or breadcrumbs on top if using.

6. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 20-25 minutes until the top is golden and the vegetables are tender.

7. Let the bake rest for 5 minutes before serving. Top with crushed walnuts or seeds if desired.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: side dish
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 8
Sodium: 180
Fat: 7
Saturated Fat: 2.5
Unsaturated Fat: 4.5
Carbohydrates: 32
Fiber: 6
Protein: 6
Cholesterol: 15

Keywords: sweet potato bake, spinach bake, winter sides, healthy vegetable dinner, diabetic friendly, vegetarian bake, pumpkin spinach recipes, vegetable side dish