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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.
sweet potatoes, cut into 1/2-inch wedges
1 can (15.5 oz.)
GOYA® Chick Peas, drained, rinsed and patted dry
1 can (15.5 oz.)
GOYA® Black Beans, drained, rinsed and patted dry
1 cup
3/4-inch-sliced red onions
1 cup
3/4-inch-sliced red bell pepper
1 cup
3/4-inch-sliced orange bell pepper
¼ cup
GOYA® Extra Virgin Olive Oil, divided
1½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided, plus more, to taste
1 packet
Sazón GOYA® with Coriander and Annatto
1 tsp.
chili powder
4 cups
kale, stemmed and 1/2-inch ribbons
1 cup
plant-based sour cream, or Mexican crema (as vegetarian option)
1 tbsp.
GOYA® Apple Cider Vinegar
1 tbsp.
GOYA® Ground Cumin
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.
New from Goya
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