Smoky Sweet Potatoes & Beans
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This Smoky Sweet Potatoes & Beans recipe is super versatile. Serve it as an easy sheet pan dinner or savory vegan brunch!
If you are looking for an easy sheet pan dinner OR a great savory brunch idea, then you need to try these Smoky Sweet Potatoes & Beans! The sweet potatoes are roasted until crispy and then served with black beans, crispy soy chorizo and the BEST chipotle sauce. A super tasty meal that is also great for meal prep!
Step One: Roast the Potatoes
These sweet potatoes are super easy to make! Grab a baking sheet, a couple of spices and some oil and you are ready!
Cube 2 sweet potatoes (I left the skin on, but you could also peel them), 2 bell peppers and a jalapeƱo. Add them to a parchment-lined baking sheet and toss with oil, garlic powder, onion powder, smoked paprika, cumin, salt & pepper.
Spread in an even layer and place in the oven (on the middle rack) for 15 minutes. Toss and place back in the oven for 10 minutes.
Step Two: Make the Soyrizo & Dressing
Soy chorizo (or soyrizo) is something I use on the regular. It adds so much flavor and a nice little crunch. To cook it, add it to a non-stick skillet and crisp up for about 5 minutes. You want some nice charred bits in there.
Next, we need to make the chipotle sauce. And trust me, you will want to put this stuff on everything! Here is what you need:
- vegan mayo
- vegan yogurt
- garlic
- chipotles
- apple cider vinegar
- onion powder
- dried parsley
- salt & pepper
Add everything to a blender or food processor and blend until smooth – add water as needed to thin. Give it a taste and adjust the seasonings to your liking! I personally like a lot of spice, a lot of vinegar and a lot of garlic!
Step Three: Assemble & Serve
And now, we bring it all together. When it comes to the beans you can serve them at room temperature or heated. Whatever you prefer!
Add the beans, potatoes, soyrizo, avocado slices & lettuce to each plate. Drizzle with dressing & cilantro and serve with lime wedges on the side.
This combo of flavors and textures is so addicting. You get the perfect amount of spice and crunch. Make this for meal prepped lunches, an easy dinner or a tasty brunch at home!
Tips & Tricks
If you are sensitive to heat you can remove the ribs & seeds from theĀ jalapeƱo or omit it.
I didn’t use any oil when cooking the soyrizo. Just be sure to use a non-stick skillet.
I left the beans at room temperature, but you can heat them up with the soyrizo if you want.
Need more recipe inspo? Check these out:
Smoky Sweet Potatoes & Beans
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes cubed
- 2 bell peppers chopped
- 1 jalapeƱo chopped, optional
- 2 tablespoons oil I used avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
FOR THE CHIPOTLE DRESSING
- 1/4 cup vegan mayo
- 1/4 cup vegan yogurt unsweetened
- 1-2 cloves garlic peeled
- 1-2 chipotles from a can
- 1-2 tablespoons apple cider vinegar to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- salt to taste
- water to thin
FOR SERVING
- 6 ounces soyrizo crumbled
- 1 15-ounce can black beans drained & rinsed
- 1 head romaine chopped
- cilantro chopped
- lime wedges
- 1 avocado sliced
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato ingredients to the baking sheet and toss to coat. Spread in an even layer and place in the oven (on the middle rack) for 15 minutes. Toss and place back in the oven for 10 minutes.
- Meanwhile, add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. If too thick, add a splash of water. Set aside.
- Add the soyrizo to a skillet over medium heat (see notes). Cook for 5 minutes, or until browned. Remove from the heat.
- To assemble, add beans, potatoes, soyrizo, avocado & lettuce to each plate. Drizzle with dressing & cilantro and serve with lime wedges on the side.
Video
Notes
- If you are sensitive to heat you can remove the ribs & seeds from the jalapeƱo or omit it.
- I didn’t use any oil when cooking the soyrizo. Just be sure to use a non-stick skillet.
- I left the beans at room temperature, but you can heat them up with the soyrizo if you want.
So delicious!!!!!! We are vegan almost a year and your recipes NEVER disappoint! Thank youš
Thanks so much Adelle!
This was sooooo delicious! Came together quickly and the flavors were super balanced. I could drink that sauce. Another hit! YUM!
Thanks so much Lauren…and I feel the same way about the sauce š¤£