Southwestern Sheet Pan Vegan Dinner
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 can black beans
drained and rinsed, 15oz
- 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
- to taste1/4 tsp salt
Directions
- 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
In a small bowl, stir together chili powder, cumin, sea salt, oregano, smoked paprika, and pepper. Set aside.
- 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
Bake for 25 minutes.
- 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.
Southwestern Sheet Pan Vegan Dinner
Similar Recipes
Ratings & Reviews
Based on 37 ratings
Rating Breakdown
About this Recipe
Looking for a vibrant, healthy vegan dinner that's bursting with flavor and easy to clean up? This Southwestern Sheet Pan Vegan Dinner brings all the zest of the Southwest to your table in one pan. It's the perfect solution for busy weeknights when you crave something satisfying and wholesome.
The magic of this recipe lies in roasting a colorful medley of vegetables and black beans together on a single sheet pan, infusing every bite with robust Southwestern spices. The secret to its irresistible taste is the homemade avocado jalapeño crema—a creamy, zesty sauce that elevates simple ingredients into an incredibly satisfying and healthy weeknight meal.
Prepare for a symphony of textures and tastes. You'll savor tender, sweet roasted sweet potatoes, crisp bell peppers, and succulent zucchini, all mingling with hearty black beans and sweet corn. The warm spices like chili powder, cumin, and smoked paprika create a deep, earthy foundation, brightened by a hint of fresh jalapeño and minced garlic.
But the real star is the avocado jalapeño crema—a velvety, cool counterpoint that adds a layer of creamy richness and a refreshing lime-infused kick. This naturally vegan dish is designed to be a straightforward cooking experience, resulting in a vibrant and healthy dinner that feels gourmet without the fuss.
This versatile sheet pan dinner welcomes your personal touch. For less heat, be sure to remove the seeds from the jalapeño when slicing it for the roast, or omit it entirely. You could easily swap out some vegetables for others you have on hand, like butternut squash or broccoli florets, keeping the spirit of a hearty roasted mix.
Perfect for a healthy weeknight dinner, this colorful dish is also fantastic as a filling for Southwestern tacos. Garnish generously with fresh chopped cilantro for an extra burst of flavor and a beautiful presentation.