Sheet pan sweet potatoes & black beans is an easy, healthy meal that’s sure to become a new favorite! This dish is simple yet delightfully tasty. I submitted this recipe in collaboration with @food_for_10, an Instagram account that raises awareness of food insecurity in America. Furthermore, each recipe featured on @food_for10 can be made for under $10. I firmly believe that everyone should have access to healthy, affordable food but unfortunately that’s often not the case. Be sure to check out other healthy recipes on Instagram @food_for_10 !
One of my best friends, Ashley sent me her recipe for this dish because she knows I like to cook healthy and plant based. Thankfully she gave me permission to write a blog post about it! Ashley is just as much of a foodie as I am, perhaps even more so because she has a degree from the Culinary Institute of America! If that doesn’t convince you how great sheet pan sweet potatoes & black beans is, I don’t know what will.
Sheet pan sweet potatoes & black beans is a meal you will make time and time again. When I’m not sure what to prep for lunches, I turn to this recipe! It consists of basic pantry staples, yet you can still make it your own by adding extras to it such as cilantro, hot sauce, or a dollop of Greek yogurt. I find this meal to be so satisfying and filling. Pair it with a grilled romaine, radish & corn salad or a watermelon margarita for a delightful treat!
– 1 cup brown rice, uncooked
– 3 cups chopped sweet potato (1 large)
– 1-15 oz can black beans, drained, rinsed & patted dry
– ½ red onion, cut into 1-inch pieces
– 1 tsp each of cinnamon, paprika & cumin
– ½ tsp each of onion powder & garlic powder
– ¼ tsp salt
– Freshly ground black pepper
– 1 tbsp olive oil
– Non-fat greek yogurt, hot sauce, lime, cilantro, red onion, or whatever else sounds good to you!
First, cook the brown rice according to the package directions. For a quick dinner, I recommend using minute rice, because it cooks much faster than regular brown rice. Next, preheat the oven to 400 degrees. While the oven is preheating, combine all ingredients in a large mixing bowl. Gently toss together until evenly coated with spices and olive oil. Line a baking sheet with parchment paper (because less mess). Bake for 15 minutes, stir the pan, then bake for another 15 minutes. Finally, serve the roasted veggies over a bed of brown rice. Top with a dollop of Greek yogurt, hot sauce and squeeze of lime. Yum!
Let me know when you try sheet pan sweet potatoes & black beans! You’ll certainly be coming back for more! Meanwhile, feel free to share your feedback by rating this recipe and commenting below. Above all, thank you for the continual support! Happy eating!