Sheet Pan Meal: Sweet Potato and Black Bean Hash

I’ve roasted plenty of vegetables, but am I the last person to find out about sheet pan meals, where you cook a whole meal on one sheet pan? You save time, have fewer dishes to wash, and get a rainbow of vegetables in your meal. I feel like I’m really late to the party on this, but I’m ready to make up for lost time with this sweet potato and black bean hash.

This sheet pan meal of sweet potato and black bean hash can be dinner on its own, but you can also use it to make a variety of other meals.

This sheet pan meal of sweet potato and black bean hash can be dinner on its own, but you can also use it to make a variety of other vegan meals.

You can definitely just eat this hash as-is, but it’s super versatile as a component of additional meals. This time I ate it as a bowl with some quinoa, tofu, and a simple avocado-lime sauce, but I think it would also be really good on top of another grain like farro or brown rice. My plan is to share a little series of different meals you can make with these veggies.

This sheet pan meal of sweet potato and black bean hash can be dinner on its own, but you can also use it to make a variety of other vegan meals.

And now that I’ve discovered how quick and convenient sheet pan meals are, you can definitely expect that I’ll be concocting more recipes to share soon.

This sheet pan meal of sweet potato and black bean hash can be dinner on its own, but you can also use it to make a variety of other vegan meals.

Sheet Pan Meal: Sweet Potato and Black Bean Hash

Serves 6

3 small-medium sweet potatoes, peeled and diced small
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen, canned, or roasted corn kernels
3 Tablespoons, divided, extra virgin olive oil
3 cloves garlic, minced
1/2 large red onion, or 1 small, diced
2 teaspoons taco seasoning mix (see note for substitute)

Arrange a rack in the middle of the oven and heat to 425°F. Lightly oil a rimmed baking sheet or coat with 1/2-to-1 tablespoon of the olive oil.

Place the sweet potatoes, bell pepper, black beans, corn, and red onion on the oiled baking sheet. Drizzle with the remainder of the olive oil, stir to coat, and then sprinkle with the taco seasoning (or spices–see note below) and minced garlic. Toss gently to combine.

Bake, stirring after 15 minutes, then bake for an additional 10-15 minutes until the sweet potatoes are fork-tender.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

If you don’t have any pre-mixed taco seasoning spice blend, substitute the following:
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
Freshly ground black pepper

Avocado-Lime Sauce

1/2 avocado
1 Tablespoon olive oil
2-3 Tablespoons water
juice of one lime
Salt to taste
Sriracha to taste

Combine the ingredients in a jar, then use an immersion blender to blend until smooth. If necessary, add more water to thin.

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