Southwestern Sheet Pan Vegan Dinner with Sweet Potatoes and Black Beans

This vibrant vegetarian sheen pan dinner is my go-to on busy nights when I'm craving something flavorful and filling with minimal cleanup. Toss black beans, sweet potatoes, and colorful veggies with bold spices and finish with a show-stopping avocado crema. One pan, 40 minutes and plenty of ways to serve it: tacos, rice bowls, or as is!

In my opinion, vegan dinner recipes that are actually satisfying and delish are NOT easy to come by. Today that changes!

No more cleaning a gazillion pots and pans and bowls and spoons. Ya hear that, resident dish washer husband of mine?

This gem comes together fairly quickly after you chop the veg because the oven is doing the cooking. Hands off! And believe me when I say this makes for the best taco filling ever.

The cooling crema is really the icing on the cake but I'm also known to slather this in my 5-minute green tahini sauce if I'm out of avocados.

Notes from recipe testing

• Black beans and sweet potatoes: I developed this recipe with black beans for their flavor but I've made it with pinto beans and even chickpeas so you do you. Sweet potatoes add such needed bulk and sweetness so I advise subbing them.
• Corn: I've tested this with both frozen that I thaw in the microwave and canned corn. I love the subtle sweetness it adds--don't skip it!
• Zucchini: I'm partial to the nice pop of green and mellow flavor. That said, the flexibility of this recipe is what makes it my fave. Full permission to use totally use your favorite veggies here-- mushrooms, green beans, cauliflower, etc.
• Grape tomatoes: A full pint for that lovely lycopene (the RD in me is obsessed) plus juicy sweetness. Don't skip the tomatoes; they really add so much umami.
• Spices: It took a bit of trial and error to nail the ratio, but this zesty blend of cumin, chili powder, oregano, and smoked paprika adds the perfect amount of spice without being spicy, if you will.

Storage tips

Store leftovers separately in the fridge in an air-tight container for up to four days. I don't recommend freezing this recipe.

To revive the crema, add another squeeze of lime before serving.

Southwestern Sheet Pan Vegan Dinner with Sweet Potatoes and Black Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 39 reviews

• Author: Alexis Joseph
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Main Meal
• Method: Oven
• Cuisine: Southwestern
• Diet: Vegan

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Description

This vibrant vegetarian sheen pan dinner is my go-to on busy nights when I'm craving something flavorful and filling with minimal cleanup. Toss black beans, sweet potatoes, and colorful veggies with bold spices and finish with a show-stopping avocado crema. One pan, 40 minutes and plenty of ways to serve it: tacos, rice bowls, or as is! 

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Ingredients

Units USM Scale 1x2x3x

• 1 medium sweet potato, diced
• 1 small zucchini, cut into half moons
• ½ cup grape tomatoes, sliced
• 1 red bell pepper, diced
• ½ medium onion, cut into wedges
• 1 (15oz) can black beans, drained and rinsed
• ½ 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
• ½ tsp oregano
• ½ tsp smoked paprika
• Freshly ground black pepper
• chopped cilantro, for serving

For the avocado crema:

• 2 medium ripe avocados
• 1 small jalapeño, seeds removed
• 3 tbsp fresh lime juice
• ⅓-½ cup water (more if needed to blend)
• ½ tsp garlic power
• ¼ tsp salt (to taste)

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Instructions

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.