Smoky Sweet Potatoes & Beans
This Smoky Sweet Potatoes & Beans recipe is super versatile. Serve it as an easy sheet pan dinner or savory vegan brunch!
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes cubed
- 2 bell peppers chopped
- 1 jalapeño 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 jalapeño 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.
Nutrition
Calories: 534kcal | Carbohydrates: 61g | Protein: 19g | Fat: 27g