Cheezy Vegan Quinoa Kale Bake

October 17, 2019



God, I am so happy to be creating recipes again! I have been in quite the rut lately with no inspiration whatsoever. I blame it on the first trimester. 3 and a half months of toast..toast, toast, toast. Any bite of food made me gag and left me uninterested in eating, let alone cooking. I also tend to lack inspiration during the summer months. Here in Sunny San Diego the temperature was averaging around 90-91 During a heat wave like that I don't crave large meals and tend to go for simple salads, smoothies, tonsss of fruit, and different beverages. But as soon as Fall hits, recipe creating begins!! There's just something about this time of year that inspires me. Of course Thanksgiving and Christmas always mean extra fun recipes, large family meals, and an accepted weight gain..haha! I think this dish I created could suit your Thanksgiving table, or another holiday gathering since its not exactly traditional. It's got a bit of a kick from the cayenne, which I loved and really brought the dish together, but feel free to leave it out if you don't like spice. Also feel free to leave out the "meatballs" all together and make this a more Whole Foods Veggie dish. But both my husband and I really loved it exactly how it is, these additions made it super hearty and satisfying. My husband also hates when I serve quinoa but he truly loved this meal, we finished the whole tray in one night. The recipe made enough for 2 large mains. It could definitely serve 3 mains if one of you isn't pregnant and one of you isn't, well, a man..haha! If you serve it as a side dish you could definitely get a good 5 sides out of it! Enjoy everyone<333








1 cup dry quinoa, cooked accordingly

1 whole yam, cubed

10 Trader Joes* meatless meatballs (can sub for Fieldroast vegan sausage)

1 cup Follow your heart* shredded vegan mozzarella (divided) 

4 cups Kale, roughly chop

1 tbsp Extra virgin Olive Oil

2 tsp herb de provence

1/2 tsp cayenne pepper

Pink salt/Sea salt

Juice of half a lemon




1. Preheat oven to 350 degrees

2. Cook quinoa accordingly, chop sweet potato and kale

3. Coat sweet potato cubes in olive oil and salt, bake for 30 minutes

4. Add "meatballs" to oven for the last 10 minutes of baking time.

5. In a heated saucepan add a splash of water and cook Kale down, add the herb de provence seasoning plus some salt

6. Once sweet potatoes and "meatballs" are done cooking remove from oven, but don't turn the oven off!

7. Now in a separate baking dish, add sweet potato, cooked quinoa, kale, and cayenne pepper

8. Crumble up the "meatballs" and add to the baking dish along with 1/2 of the "mozzarella" cheese

9. Mix all together and spread evenly throughout the baking dish

10. Top with the remainder of "cheese"

11. Bake in the oven for 15-20 minutes until "cheese" is melted

12. Remove from oven and add the lemon juice just prior to serving



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