Southwestern Sheet Pan Vegan Dinner

Southwestern Sheet Pan Vegan Dinner

from hummusapien.com
40 min
4 servings

Colorful southwestern Vegan Sheet Pan Dinner with avocado jalapeño crema makes the best healthy weeknight meal! This flavorful mix is also amazing in tacos.

Ingredients

  • 1 medium sweet potato, diced
  • 1 small zucchini, cut into half moons
  • 1/2 cup grape tomatoes, sliced
  • 1 red bell pepper, diced
  • 1/2 medium onion, cut into wedges
  • 1 (15oz) can black beans, drained and rinsed
  • 1/2 cup corn (if using frozen, thaw first)
  • 1 jalapeño, sliced (remove seeds and chop pepper if you don't want it spicy)
  • 3 garlic cloves, minced
  • 2 tbsp avocado oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp fine sea salt
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika
  • Freshly ground black pepper
  • chopped cilantro, for serving
  • 2 medium ripe avocados
  • 1 small jalapeño, seeds removed
  • 3 tbsp fresh lime juice
  • 1/3-1/2 cup water (more if needed to blend)
  • 1/2 tsp garlic power
  • 1/4 tsp salt (to taste)

Directions

  1. 1

    Preheat oven to 425F. Spray a large baking sheet with cooking spray. Roasting directly on the pan helps with browning! Chop all the veggies.

  2. 2

    In a small bowl, stir together chili powder, cumin, sea salt, oregano, smoked paprika, and pepper. Set aside.

  3. 3

    Placed sweet potato, zucchini, tomatoes, pepper, onion, beans, corn, jalapeño, and garlic on pan in an even layer. Drizzle with oil and sprinkle with spices. Toss to combine.

  4. 4

    Bake for 25 minutes.

  5. 5

    Make crema by combining all ingredients in a high-speed blender (I used my Nutribullet). Serve warm topped with avocado crema as is with tortilla chips, or my favorite way--in warm corn tortillas with hot sauce! Garnish with cilantro for an extra pop of green.