These roasted squash and potato bowls are made on one sheet pan and seasoned with pesto. Add black beans for a well-rounded lunch or meal prep recipe.
These roasted squash and potato bowls are an easy and flavorful sheet pan dinner. The potatoes, squash, and black beans all roast together on one sheet pan.
The result is dehydrated-crispy black beans, golden-roasted potatoes, and perfectly cooked squash.
Arguably the best part of these bowls, and the reason I find myself making them frequently, is the pesto. Tossing potatoes and vegetables in pesto is such an easy way to add a ton of flavor with minimal effort.
A previous version of this recipe used homemade pesto, but most days I keep it simple with store bought. I love Kirkland pesto, but any variety will work.
Ingredients and customization
- Roasted potatoes: Yukon gold potatoes are my preferred roasting potato, but Russets work well too (read more on my oven-roasted breakfast potatoes recipe) because they crisp up well when tossed with a bit of oil and baked at high heat.
- Vegetables: When sliced thick (~1 centimer, or a little under ½ inch) the squash maintains its squeaky texture while getting crisp brown edges. I use yellow squash and zucchini.
- Pesto: This is the flavorful thread that pulls everything together. I use Kirkland pesto, but any store bought or homemade pesto will work.
- Beans: Two cans of black beans are a quick and inexpensive protein option. Chickpeas would also work well here, or even baked tofu.
How to make
Because I am not a fan of doing dishes, and I have a feeling that you aren't either, the roasted potatoes, squash, and black beans are cooked on the same sheet pan.
I typically line the sheet pan with parchment paper (optional but makes clean-up a lot easier!) and add the potatoes, veggies, and beans.
- Drizzle with pesto, tossing with a spatula to combine. Add salt, pepper, and red pepper flakes, if desired.
- Spread the ingredients into an even layer. The black beans will inevitably overlap other ingredients, that's okay.
- Bake for 20 minutes then stir. Continue cooking for another 15-20 minutes, or until the potatoes are completely tender.
Note that the more space there is between veggies and potatoes, the more quickly they will roast. If the sheet pan is overcrowded, they may roast even more slowly.
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Recipe
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Roasted Squash and Potato Sheet Pan Dinner
Equipment
Ingredients
- 1 ½ pounds Yukon gold potatoes
- 1 large yellow squash
- 1 large zucchini
- 2 (15-ounce) cans black beans drained and rinsed
- ¼ cup pesto plus more for garnishing; see note #1
- salt, pepper, and red pepper flakes to taste
- 1 medium avocado for serving; optional
- ½ cup roughly chopped green olives for serving; optional
Instructions
- Preheat the oven to 425 degrees F. Cut the potatoes into 1-inch cubes. Slice the zucchini and yellow squash into roughly ½-inch (roughly 1 centimeter) rounds.
- Toss the potatoes, squash, drained and rinsed black beans, and ¼ cup pesto in a large bowl. Transfer to a parchment paper-lined full sheet pan (paper is optional, it makes cleanup easier). Spread into an even layer. The black beans will overlap other ingredients, that's okay.
- Roast at 425F for 20 minutes, then remove from the oven and stir. Continue roasting an additional 15-20 minutes, or until the potatoes are tender.
- Serve topped with sliced avocado and roughly chopped olives, if desired. Enjoy!
Video
Notes
- Pesto: I use Kirkland brand (Costco) pesto. Since pesto is the main flavor in this recipe, make sure to choose one you really like. Because pesto has varying levels of ingredients, I recommend adding salt, pepper, and red pepper flakes to taste.
- The original version of this recipe included a recipe for homemade pesto. The recipe is made with 2 cups basil, ¼ cup cashews, 1 clove garlic, 3 tablespoons lemon juice, ¼ teaspoon salt, ⅛ teaspoon black pepper, and ⅓ cup olive oil.
- Because pesto has a lot of oil in it, I don't add extra oil to the sheet pan ingredients.
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