Sheet-Pan Loaded Sweet Potatoes with Spicy Beans
If you want a quick and nutritious dish for dinner, make this delicious Sheet-Pan Loaded Sweet Potatoes with Spicy Beans, a quick and easy recipe made on a single sheet pan, ideal for a busy night. Here, oven-roasted sweet potatoes are combined with GOYA® Chick Peas and GOYA® Black Beans, along with red onion, bell peppers, GOYA® Extra Virgin Olive Oil and spices; creating a simple, yet flavorful vegetarian dish. Finish with kale and a creamy dressing that can be made with Mexican crema or plant-based sour cream or yogurt for a vegan option. A delicious meal!
Total Time
60m
Prep Time:15m
Yields:4 Servings
Ingredients
1½ lbs.
1 can
(15.5 oz. )
1 can
(15.5 oz. )
1 cup
1 cup
1 cup
¼ cup
1½ tsp.
1 tsp.
4 cups
1 cup
1 tbsp.
1 tbsp.
Directions
Step 1
Preheat oven to 425°F. Toss together sweet potatoes, chickpeas, black beans, onions, bell peppers, 3 tbsp. olive oil, 1 tsp. Adobo, Sazón and chili powder on a rimmed baking sheet. Bake, flipping vegetables and chickpeas halfway through, until tender and golden-brown, about 35-45 minutes.
Step 2
Meanwhile, in large bowl, massage kale, remaining oil and remaining Adobo together until kale is tender.
Step 3
Toss roasted vegetables, chickpeas, black beans and kale together on baking sheet.
Step 4
In a small bowl, whisk together sour cream, vinegar and cumin. Season with Adobo, to taste. Drizzle sour cream mixture over vegetable mixture and serve.
Note: To make this vegan, use plant-based sour cream or plant-based yogurt.
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Sheet-Pan Loaded Sweet Potatoes with Spicy Beans
Prep Time 15m
Total time 60m
Yields: 4 Servings
If you want a quick and nutritious dish for dinner, make this delicious Sheet-Pan Loaded Sweet Potatoes with Spicy Beans, a quick and easy recipe made on a single sheet pan, ideal for a busy night. Here, oven-roasted sweet potatoes are combined with GOYA® Chick Peas and GOYA® Black Beans, along with red onion, bell peppers, GOYA® Extra Virgin Olive Oil and spices; creating a simple, yet flavorful vegetarian dish. Finish with kale and a creamy dressing that can be made with Mexican crema or plant-based sour cream or yogurt for a vegan option. A delicious meal!
Ingredients
1½ lbs.
1 can (15.5 oz. )
1 can (15.5 oz. )
1 cup
1 cup
1 cup
¼ cup
1½ tsp.
1 tsp.
4 cups
1 cup
1 tbsp.
1 tbsp.
Directions
Step 1
Preheat oven to 425°F. Toss together sweet potatoes, chickpeas, black beans, onions, bell peppers, 3 tbsp. olive oil, 1 tsp. Adobo, Sazón and chili powder on a rimmed baking sheet. Bake, flipping vegetables and chickpeas halfway through, until tender and golden-brown, about 35-45 minutes.
Step 2
Meanwhile, in large bowl, massage kale, remaining oil and remaining Adobo together until kale is tender.
Step 3
Toss roasted vegetables, chickpeas, black beans and kale together on baking sheet.
Step 4
In a small bowl, whisk together sour cream, vinegar and cumin. Season with Adobo, to taste. Drizzle sour cream mixture over vegetable mixture and serve.
Note: To make this vegan, use plant-based sour cream or plant-based yogurt.
