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  • Writer's picturemeghannbower

One Pan Sweet Potato Bake

Updated: Oct 27, 2021

This meal is a staple on our menu. My husband loves it! I love it because it makes a lot of food and is easy to clean up.

Its also packed FULL of important nutrients. Did you know that red bell peppers contain the most amount of vitamin C in all the plant kingdom? See ya later, orange! (Just kidding, we still love you). Red bell peppers are also a great source of Vitamin A, B6, and folate. They are a good source of beta-carotene, vitamin E, and fiber.

Black beans are showing up for your daily protein, and sweet potatoes are coming in hot with some complex carbohydrates along with a literal TON of nutrients - check out my Sweet Potato Hash for that knowledge bomb.

To recap: we've got antioxidants, fiber, protein, carbohydrates ALL ON THE SAME PAN. Exciting stuff, am I right?


  • 3 sweet potatoes, washed and chopped

  • 2 poblano peppers, washed and roughly chopped (green bell if you can't find poblano)

  • 2 red bell peppers, washed and roughly chopped

  • 1 can of black beans, drained and rinsed

  • 1 cup organic frozen corn (optional)

  • 1 jalapeno, thinly sliced (optional)

  • 2 tsp garlic powder

  • 2 tsp cumin

  • 1 tsp chili powder

  • 1 tsp salt

  • 1 tsp smoked paprika

  • 1 tbsp olive oil, avocado oil, or coconut oil.

Preheat oven to 400 degrees. Combine olive oil, chopped sweet potatoes, and half the salt on a large sheet pan until all is coated. Pop in the oven for 15 minutes.

While the potatoes cook, chop the other veg and rinse the black beans. When the 15 minutes are up, remove the sweet potatoes from the oven and add the peppers, black beans, corn, spices, and the rest of the salt. Using a wooden spoon (or stiff spatula), carefully stir to combine and make sure all the veg is coated with the spices. Pop back in the oven for another 20-30 minutes, until the sweet potatoes are soft.

Serve hot with cilantro, onion, avocado, hot sauce, or a fried egg if that's your vibe.

Store leftovers in the fridge for up to a week.

NOTE: I'm not a fan of corn. Not even organic corn. The nutrient profile of corn in this country and in most parts of the developed world is abysmal compared to its ancestors (a topic for another day). BUT its sweet and it gets my kids to eat veggies so...I have made my peace with adding a bit here and there.

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