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–+ servings
Sheet pan of Loaded Potatoes with Spicy Beans
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5 from 3 votes

Loaded Potatoes with Spicy Beans

Get ready to dig into something delicious with our Loaded Potatoes with Spicy Beans! Picture tender roasted potatoes mingling with roasted tomatoes, poblano peppers, sweet peppers, and beans, all drenched in a mouthwatering Buffalo + garlic sauce. It's the kind of healthy comfort food that'll have everyone smiling around the table! Completely Gluten-free + Made-ahead option.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Keyword: baked, beans, buffalo, dairy-free, easy, potatoes, roasted, sheet pan, vegan, veggies, weeknight meals
Servings: 4 servings
Calories: 810kcal
Author: Shanika

Ingredients

POTATOES:

  • 4 russet potatoes, rinsed + pat dry
  • 2-3 Tbsps Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley

TOPPINGS:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 (15 oz.) can small red beans, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon sea salt, black pepper, smoked paprika, garlic powder, red pepper flakes, dried oregano
  • 1 cup kale, de-stemmed + chopped
  • 1-2 poblano peppers
  • 2 cups Roasted herb tomatoes
  • 2-3 cups mini sweet bell peppers, chopped
  • 2 cups buffalo sauce, store-bought or homemade

DAIRY-FREE GARLIC BUFFALO SAUCE:

  • 1 cup vegan mayonnaise
  • ½ cup Almond milk (You can use your fave plant-based milk)
  • 3 garlic cloves, minced
  • ¼ cup buffalo sauce
  • Pinch of sea salt + black pepper
US Customary - Metric

Instructions

PREP + BAKE THE POTATOES:

  • Preheat your oven to 400 degrees Fahrenheit and prepare TWO baking sheets by lining it with parchment paper.
  • Once you've scrubbed and rinsed the potatoes until clean and pat dried them, cut them into medium-sized chunks.
  • In a bowl, add the olive oil along with salt, black pepper, garlic powder, thyme, smoked paprika, oregano, and parsley, mixing together until combined.
  • Add coated potatoes unto one of the prepared baking sheets and bake for 30-35 minutes or until the potatoes are tender. Once done, remove from oven.

ROAST THE VEGGIES:

  • To see the recipe for the roasted herb tomatoes, click here.
  • Add the poblano peppers and mini bell peppers, unto the other baking sheets (in a single layer) and drizzle with olive oil and season with seasonings (1 teaspoon each: salt, black pepper, garlic powder, smoked paprika, oregano, basil, parsley, and red pepper flakes) and bake for 10-15 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly-----chopping poblano peppers.

PREP THE BEANS:

  • In a bowl, add the drained chickpeas + red beans, along with 1 tablespoon olive oil, sea salt, garlic powder, black pepper, red pepper flakes, smoked paprika, oregano, and buffalo sauce, mixing together until combined.

ASSEMBLY:

  • Add the crispy baked potatoes onto a baking sheet, spreading them out evenly, followed by: beans, (spread generously atop all potatoes), chopped kale, roasted mini sweet peppers, tomatoes, and poblano peppers.
  • Bake for 5-10 minutes, until veggies are even more tender. Remove from oven once done.

TO MAKE GARLIC BUFFALO SAUCE:

  • In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
  • To serve, top everything with garlic buffalo sauce and guacamole (if desired), if desired.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready serve.
  • STORAGE (GARLIC BUFFALO SAUCE): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks. 
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based milk or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled and heated in the oven when ready to serve.

Nutrition

Calories: 810kcal | Carbohydrates: 80g | Protein: 15g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 6139mg | Potassium: 1943mg | Fiber: 16g | Sugar: 15g | Vitamin A: 6017IU | Vitamin C: 216mg | Calcium: 215mg | Iron: 7mg