Description
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.
- Dressing keeps refrigerated up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan and Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 534 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 12 g
- Protein: 19 g
- Cholesterol: 0 mg
