This Smoky Sweet Potatoes & Beans recipe is a bold, flavor-packed meal that works perfectly as an easy sheet pan dinner or a satisfying savory brunch. Crispy roasted sweet potatoes are paired with hearty black beans, spiced soyrizo, creamy avocado, and a smoky chipotle dressing that brings everything together in the most delicious way.
Why You’ll Love This Recipe
This recipe is all about big flavors and simple preparation. Everything comes together easily, making it ideal for busy weeknights or relaxed weekend brunches.
It’s made mostly on a single sheet pan, which means minimal cleanup. The sweet potatoes roast until tender inside and lightly crisp on the outside, while the smoky spices add depth and warmth.
It’s also perfect for meal prep. You can prepare the components ahead of time and assemble fresh bowls throughout the week. Plus, it’s completely plant-based, packed with fiber and protein, and easy to customize depending on your heat preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sweet potatoes
2 medium sweet potatoes, cubed
2 bell peppers, chopped
1 jalapeño, chopped (optional)
2 tablespoons avocado oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
For the chipotle dressing
1/4 cup vegan mayonnaise
1/4 cup unsweetened vegan yogurt
1 to 2 cloves garlic, peeled
1 to 2 chipotle peppers from a can
1 to 2 tablespoons apple cider vinegar, to taste
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
Salt to taste
1 to 3 tablespoons water, as needed to thin
For serving
6 ounces soyrizo, crumbled
1 (15-ounce) can black beans, drained and rinsed
1 head romaine lettuce, chopped
1 avocado, sliced
2 tablespoons fresh cilantro, chopped
Lime wedges for serving
Directions
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Place the cubed sweet potatoes, chopped bell peppers, and jalapeño on the prepared baking sheet. Drizzle with avocado oil and sprinkle with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss well to coat everything evenly, then spread into a single layer.
Roast on the middle rack for 15 minutes. Remove from the oven, toss the vegetables, and return to the oven for another 10 minutes, or until the sweet potatoes are tender and slightly crispy on the edges.
While the vegetables are roasting, prepare the chipotle dressing. Add the vegan mayonnaise, vegan yogurt, garlic, chipotle peppers, apple cider vinegar, onion powder, dried parsley, black pepper, and salt to a blender or food processor. Blend until smooth. If the dressing is too thick, add water one tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning if needed.
Heat a non-stick skillet over medium heat. Add the crumbled soyrizo and cook for about 5 minutes, stirring occasionally, until browned and slightly crispy. Remove from heat.
To assemble, divide the roasted vegetables among plates or bowls. Add black beans, cooked soyrizo, chopped romaine, and sliced avocado. Drizzle generously with chipotle dressing, sprinkle with fresh cilantro, and serve with lime wedges on the side.
Approximate nutrition per serving:
Calories: 534 kcal
Carbohydrates: 61 g
Protein: 19 g
Fat: 27 g
Variations
For a milder version, remove the seeds and ribs from the jalapeño or omit it completely.
Swap black beans for pinto beans or kidney beans for a slightly different texture and flavor.
Turn this into breakfast tacos by serving the mixture in warm tortillas.
Add cooked quinoa or brown rice to make it even more filling.
If you prefer extra heat, add an additional chipotle pepper or a pinch of cayenne to the dressing.
For a lighter option, reduce the oil to 1 tablespoon and use a light vegan yogurt in the dressing.
Storage/Reheating
Store all components separately in airtight containers in the refrigerator for up to 4 days.
Reheat the sweet potatoes and soyrizo in a skillet over medium heat until warmed through, or microwave in 30-second intervals.
The chipotle dressing can be stored in a sealed container in the refrigerator for up to 5 days. Stir before using, and thin with a little water if needed.
For best texture, slice the avocado fresh before serving.
FAQs
Can I make this recipe ahead of time?
Yes. Roast the vegetables, cook the soyrizo, and prepare the dressing in advance. Store everything separately and assemble when ready to serve.
Can I freeze this dish?
The roasted vegetables and soyrizo can be frozen for up to 2 months. The dressing is best made fresh and not frozen.
How spicy is this recipe?
It has a medium level of heat from the jalapeño and chipotle peppers. You can easily adjust the spice level by reducing or increasing these ingredients.
Can I use canned sweet potatoes?
Fresh sweet potatoes are recommended for the best texture. Canned sweet potatoes may become too soft when roasted.
What can I use instead of soyrizo?
You can substitute with seasoned lentils, crumbled tofu sautéed with spices, or a plant-based ground meat alternative.
Do I need to peel the sweet potatoes?
No, peeling is optional. Leaving the skin on adds texture and extra nutrients.
Can I make the dressing without a blender?
Yes. Finely mince the garlic and chipotle peppers, then whisk all ingredients together until smooth.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free. Always check packaged products to be sure.
How can I make this oil-free?
You can roast the vegetables without oil by using parchment paper and tossing them halfway through baking. The texture may be slightly less crispy.
Can I serve this cold?
Yes. This dish can be enjoyed warm or at room temperature, making it great for packed lunches.
Conclusion
Smoky Sweet Potatoes & Beans is a vibrant, satisfying meal packed with bold spices, creamy dressing, and hearty plant-based ingredients. Whether you’re preparing a quick weeknight dinner, planning your weekly meal prep, or hosting a relaxed brunch, this recipe delivers flavor, texture, and versatility in every bite.
A bold and flavorful plant-based sheet pan meal featuring smoky roasted sweet potatoes, hearty black beans, spiced soyrizo, creamy avocado, and a rich chipotle dressing. Perfect for weeknight dinners, meal prep, or a savory brunch.
Ingredients
2 medium sweet potatoes, cubed
2 bell peppers, chopped
1 jalapeño, chopped (optional)
2 tablespoons avocado oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegan mayonnaise
1/4 cup unsweetened vegan yogurt
1 to 2 cloves garlic
1 to 2 chipotle peppers in adobo
1 to 2 tablespoons apple cider vinegar
1/2 teaspoon onion powder (for dressing)
1/2 teaspoon dried parsley
1/2 teaspoon black pepper (for dressing)
Salt to taste
1 to 3 tablespoons water (to thin dressing)
6 ounces soyrizo, crumbled
1 (15-ounce) can black beans, drained and rinsed
1 head romaine lettuce, chopped
1 avocado, sliced
2 tablespoons fresh cilantro, chopped
Lime wedges for serving
Instructions
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Toss sweet potatoes, bell peppers, and jalapeño with avocado oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Spread evenly on baking sheet.
Roast for 15 minutes, toss, then roast an additional 10 minutes until tender and slightly crispy.
Blend vegan mayonnaise, vegan yogurt, garlic, chipotle peppers, apple cider vinegar, onion powder, dried parsley, black pepper, and salt until smooth. Add water as needed to thin.
Cook crumbled soyrizo in a skillet over medium heat for about 5 minutes until browned.
Assemble bowls with roasted vegetables, black beans, soyrizo, romaine, and avocado.
Drizzle with chipotle dressing, sprinkle with cilantro, and serve with lime wedges.
Notes
Remove jalapeño seeds for less heat.
Substitute black beans with pinto or kidney beans.
Add quinoa or brown rice for extra heartiness.
Store components separately in refrigerator up to 4 days.
