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® <a title="Chick Peas Can" href="https://www.goya.com/en/products/chick-peas-can/" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a> and GOYA® <a title="Black Beans Can" href="https://www.goya.com/en/products/black-beans-can/" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a>, along with red onion, bell peppers, GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a> 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

Save

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

GOYA® Sazón 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

Kitchen View

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.