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Are you searching for a comforting, wholesome dish that’s both nutritious and full of flavor? Look no further than the Sweet Potato and Chili Pasta Bake, a delightful vegetarian recipe that not only satisfies your taste buds but also packs a nutritional punch. This dish features a harmonious blend of sweet potatoes, black beans, and chili peppers, creating a symphony of flavors that is perfect for family dinners or meal prepping for the week ahead.

Sweet Potato and Chili Pasta Bake

Discover the delicious and nutritious Sweet Potato and Chili Pasta Bake, a delightful vegetarian dish perfect for family dinners or meal prep. Packed with sweet potatoes, black beans, and chili peppers, this recipe offers a wonderful blend of flavors and textures. With easy preparation and customizable options, it's ideal for those looking to incorporate more plant-based meals into their diet. Enjoy a comforting dish that celebrates wholesome ingredients and is sure to impress at any table.
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Ingredients
  

12 oz (340g) pasta (penne or fusilli recommended)

1 large sweet potato, peeled and cut into small cubes

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, including the juice

1 cup corn (either fresh or frozen works well)

1 cup shredded cheese (cheddar or a dairy-free alternative)

1 red bell pepper, chopped

1 small onion, diced

2 cloves garlic, minced

1-2 fresh red chilies, finely chopped (adjust based on your spice preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon ground black pepper

2 tablespoons olive oil

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for baking.

    Boil the Pasta: In a large pot, fill it with salted water and bring it to a rolling boil. Add the pasta and cook according to package instructions until it's al dente (firm to the bite). Once cooked, drain the pasta and set it aside.

      Roast the Sweet Potato: While the pasta is cooking, spread the diced sweet potato evenly on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and black pepper. Roast in the preheated oven for about 20 minutes, or until tender and slightly caramelized, tossing halfway through for even cooking.

        Sauté the Vegetables: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. Then, stir in the chopped red bell pepper and finely chopped fresh chilies, cooking for an additional 2-3 minutes until they soften.

          Combine Ingredients: To the skillet with the sautéed vegetables, add the roasted sweet potatoes, black beans, corn, diced tomatoes with their juice, ground cumin, smoked paprika, salt, and ground black pepper. Stir well to combine everything, and let it simmer for about 5 minutes over low heat, allowing the flavors to meld together.

            Mix Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the vegetable-sweet potato mixture. Gently fold in half of the shredded cheese, ensuring that it is evenly dispersed throughout the pasta.

              Prepare for Baking: Grease a 9x13 inch (or similarly sized) baking dish with cooking spray or a little olive oil. Transfer the pasta mixture into the dish, spreading it out evenly. Top with the remaining shredded cheese, sprinkling it generously across the surface.

                Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbling and golden brown on top.

                  Serve: Once baked, remove from the oven and allow it to cool for a few minutes. If desired, garnish with fresh cilantro before serving warm.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                      - Presentation Tips: Serve the pasta bake directly from the dish, or portion it onto individual plates. Add a sprig of cilantro on top for a fresh pop of color. A side salad with a light vinaigrette pairs wonderfully with this dish!