Three Bean Sweet Potatoes and Brussels Sprouts

With 2020 behind us, let’s get the fresh start we deserve.

More than 71 million Americans have gained weight during this pandemic. Let’s make it a happy and healthy New Year with a whole-food plant-based diet.

If this way of eating is new to you, welcome! You’re in for a wonderful surprise. If you’re already on this journey, you probably have seen the side effects first hand, including weight loss, more energy, better sleep, and improved digestion, just for starters.

This very easy sweet potato recipe can help you get on track for the New Year, and stay on track with all of your healthy goals. Make extras to have handy throughout the week. It’s nutritious, fiber-rich and full of flavor.


4 sweet potatoes
1 10-ounce package shaved (or shredded) raw Brussels sprouts
1 14-ounce can Tri-Bean Blend (kidney, pinto, and black beans), drained and rinsed
1 tablespoon Homemade Mexican Seasoning (see below)
kosher salt and black pepper, to taste

Garnish: fresh cilantro (optional)


Preheat the oven to 375 degrees.

Prepare sweet potatoes for baking by scrubbing, then poking several times with a fork or knife for steam to escape while baking. Place sweet potatoes on a parchment paper-lined baking sheet or in a nonstick roasting pan and roast for 45 or 50 minutes, or until nice and tender. Remove from oven.

While potatoes are baking, steam sauté Brussels sprouts in a large nonstick skillet over hot heat until almost tender, adding just enough water to avoid sticking. Set aside.

Meanwhile in a small saucepan, combine beans with Homemade Mexican Seasoning and 1/4 cup of water. Bring to a boil; then quickly reduce to a simmer. Allow to heat through completely for a minute or two, until mixture is hot and bubbling and slightly thickened.

While sweet potatoes are still warm from the oven, split in half lengthwise. Mash (just slightly) with a fork and season with salt and pepper. Top each sweet potato with Brussels sprouts and seasoned bean mixture. Garnish (if desired) with fresh cilantro. Serve immediately.


I make this ahead, and just store it in a little jar with my spices. I often multiply this recipe 4 times, which makes around one cup.  

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper

Mix ingredients together in a medium size bowl, and store in a small jar or airtight container.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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