Colorful southwestern Vegan Sheet Pan Dinner with avocado jalapeño crema makes the best healthy weeknight meal! This flavorful mix is also amazing in tacos.
One pan dinners came into my life just a couple years and I gotta say, I have been CHANGED.
No more cleaning a gazillion pots and pans and bowls and spoons and spatulas and whisks. No sir. Ya hear that, resident dish washer husband of mine?
His happiness level is inversely correlated with the number of dishes in the sink. We basically have sheet pan dinners to thank for low-stress evenings.
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 wonderfully spiced sheet pan veggies and black beans make for the best taco filling ever. (Ok fine, this taco filling is also delish beyond belief.)
Ingredients
You can totally use your favorite veggies here. You could do mushrooms, green beans, cauliflower, endless possibilities!
- Black beans: You can use pinto beans, white beans, or chickpeas.
- Sweet Potato: To help bulk up the mix and addd great flavor and color.
- Corn: I use frozen that I thaw in the microwave. I love the subtle sweetness it adds!
- Zucchini: For a nice pop of green. Roasted zucchini just tastes so good, am I right?
- Grape tomatoes: A full pint for that lovely lycopene plus juicy sweetness.
- Jalapeño: Both in the bake and in the sauce. An amazing, fresh flavor without the heat. Leave the seeds if you want some spiciness!
- Spices: A zesty blend of cumin, chili powder, oregano, and smoked paprika for the perfect amount of spice without being spicy.
- Oil: For browning and flavor. I like olive oil or avocado oil.
- Avocado: For a luscious, velvety smooth crema that goes really well with the colorful veggies.
How to make a vegan sheet pan dinner
The key is using a large baking sheet (I have this one) so there is space between the veggies. This allows them to roast and brown versus simply steam. I find you get better browning placing the veggies directly on the sheet pan!
- Chop all the veggies!
- Mix together bold southwestern-inspired spices.
- Toss the veggies on the sheet pan and mix with oil and spices. Bake for 25 minutes.
- Blend crema while the veggies cook, then serve!
How to serve
- Enjoy this as is in a bowl with plenty of crema. I love tortilla chips on the side for crunch.
- Make a burrito bowl! Serve over rice topped with avocado, hot sauce, and salsa.
- Warm corn tortillas and serve as tacos!
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.
More tasty weeknight dinners
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Southwestern Sheet Pan Vegan Dinner
- 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
Description
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
- 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)
Instructions
- Preheat oven to 425F. Spray a large baking sheet with cooking spray. Roasting directly on the pan helps with browning! Chop all the veggies.
- In a small bowl, stir together chili powder, cumin, sea salt, oregano, smoked paprika, and pepper. Set aside.
- 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.
- Bake for 25 minutes.
- 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.
George says
Easy and yummy
Alexis Joseph, MS, RD says
Thanks! Let me know what I can do to make it a 5-star recipe!
Brittany says
This is a go to recipe for us. Perfect for lunch meal prep we add ground turkey. It simply and delicious exactly what we love. Thanks for another amazing recipe!
Alexis Joseph, MS, RD says
So smart to add turkey, thank you for sharing!!
James Curlee says
Made this for Meatless Monday and it was a big hit. Really easy to make and the taste will truly suprise you.
Alexis Joseph, MS, RD says
Thanks James, I'm so glad to hear it!
Christie says
My favourite recipe of yours (so far). My meat-eating husband even gave it a 10/10
Alexis Joseph says
Horayyy! Love this, thank you Christie! Bonus points that hubby approved 🙂
David Foster says
Excellent recipe. My wife even said it was AWSOME.
Alexis Joseph says
So glad, thanks David!!
Sami says
Aaron Miner says
This is incredibly delicious! I liked that it sounded simple, but I had no idea how amazing the favor would be. Personally, instead of drizzling, I tossed the vegetables in the seasonings and oil before putting them on the pan, but I doubt it made much difference. I also added a pocket of Sazón Goya.
Alexis Joseph says
That means so much, thanks for letting me know Aaron! And yum to that extra seasoning.
Tara K says
This was very good! Everyone loved it.
Alexis Joseph says
I'm so glad, thanks Tara!
Maria says
I made this tonight for the first time and we loved it!
Alexis Joseph says
I'm thrilled, thanks so much!
Lisa says
Fantastic! The flavors, textures and color more than satisfy the eyes, tastebuds and tummy! My new favorite meal!
Alexis Joseph says
I’m so thrilled, thanks Lisa!!
Maria says
I made this for dinner tonight and it was a hit with the entire family! So easy to put together and had excellent flavor. Already looking forward to the leftovers. Thanks for another great recipe, Alexis!
Alexis Joseph says
Beautiful, thanks so much for the great feedback!!
Lindsay Gray says
Another fantastic recipe from you! I can't wait to have it for lunch today. Packed with veggies, so nutritious. I used more garlic because I'm a garlic addict. And I used powdered Cayenne in the sheet pan because I was still hesitant to cut jalapeños after my last time when my hands felt like there were on fire for a couple of hours! But I braved up and used gloves and put the jalapeño in the avocado crema. Delicious! I love how I had time to make the crema and do the few dishes while the veggies were roasting and then it all came together. Thank you!
Alexis Joseph says
I love this so much Lindsay, thank you!! You MUST try it in tacos with the Pineapple Salsa I just posted 🙂
Sarah says
Outstanding recipe! I especially like the avacado crema.
Alexis Joseph says
I'm thrilled to hear that, thanks Sarah!!
Nico says
This is my new favorite sheet pan recipe. The sauce is great, too! If you don't have avocado oil, use olive oil. It'll fulfill all your needs. Make sure to add red onion 🙂
Alexis Joseph says
Sounds perfect, thanks Nico!!
Lindsay Gray says
Absolutely loved it! It's healthy, delicious, and came together fast. Thank you!
Alexis Joseph says
Wonderful, thank you so much Lindsay!!
Val says
HOLY COW… this recipe is SO good!!! Not only was it insanely easy, the flavors of it all were just so on point!! Love that it has a little heat to it (but is so easy to modify if someone prefers mild). And the crema… dang, that just makes it all come together!! Amazing as tacos, as a bowl w chips… can’t go wrong 👌 Definitely adding this to regular rotation!!
Alexis Joseph says
Yayyyy isn't it a fun one? Thanks so much Val and GO BILL!
Rachel says
This meal is incredible! So flavorful! Easy to serve in a variety of ways to meet the entire family’s needs! Don’t skip on the crema! You’ll have regrets !
Alexis Joseph says
You're the best! So glad you loved it!
Jenny says
This was delicious!
Alexis Joseph says
Fabulous, thanks for letting me know you loved it, Jenny!
Leigh says
This is an easy recipe that can adapt from a taco filling to spooned over rice or quinoa and even over a lettuce mix. I give it a 10/10 and my family raved too. Great recipe Alexis!
Alexis Joseph says
So glad you loved this one, Leigh!
Erin says
This was soooo good. We ate it with flour tortillas, cotija cheese, and guac. Best meal we have had in a while - so flavorful too. Already can’t wait to make it again!
Alexis Joseph says
I'm so glad you loved this, Erin!
Joy says
So so good, the seasoning combo is stellar and the crema takes it over the top! Perfect when you have alot of produce to use up. Will make again!!
Amy says
Made this tonight and it was soooooo delicious! Served with a side of basmati rice. Thank you for providing such beautiful and inspiring recipes. Will be making this one on a monthly basis 🙂
Alexis Joseph says
Awww you made my night! Thank you, Amy!
Suzanne bennett says
Everyone is saying that this LOOKS delicious! Well, I can attest to the fact that is IS delicious. This is in weekly rotation for our family dinners. It is great in tortillas, over rice, or just with chips and salsa. So colorful and beautiful and perfectly seasoned. Try it!!!!
Alexis Joseph says
Awww thank you!!
Augusta M says
Love this recipe! It’s is a go-to in our house, even with my two toddlers. It’s easy to adjust based on what veggies you have on hand.
Alexis Joseph says
Totally!! Thanks so much, Augusta.
Niki H says
This was so easy and insanely tasty, it will be in the regular rotation for sure! We had it with cilantro lime rice the first night and as a salad topper for lunch the next day. Highly recommend!
Alexis Joseph says
Fabulous! Thanks, Niki 🙂
Debbie Rogers says
HI Alexis the print button doesn’t appear-on the recipe. THe pin button is there. Thank you
Alexis Joseph says
Hey Debbie! I recently updated my recipe card and some things got wonky, including the print button disappearing. I'm working on a solution. Thanks for your patience!
Shawna says
I loved this! It tastes great, and it's a pretty frugal meal!
Alexis Joseph says
Isn't that the best? Affordability for the win!
Ardis says
Another winner! Made dinner from your site three nights in a row and this was my family’s favorite. I love that you can really add any veggie you want and it will still be delish!! Thank you for helping me on my clean eats journey!
Alexis Joseph says
Oh wow, the ultimate compliment! Thanks so much, Ardis 🙂
Alexis Joseph says
Hey again Ardis! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!
Laura Benzel says
I made this for dinner tonight and it far exceeded my expectations. One interesting ingredient modification I did was to use a Japanese sweet potato. I had not heard of this variety but our local Mom’s Grocery Store had them so I grabbed a few. Oh my goodness, the potato and the rest of the veggies with the spices was so delicious! I served over cauliflower cilantro rice and topped with the crema. Excellent!
Shelby M says
I absolutely love this recipe! I’ve made it so many times I know it by heart now. It’s great for meal prep — I pair it with a protein and it’s a perfectly satisfying lunch. When I’m stumped on prep, this is my go to.
Alexis says
Wahoo--the ultimate compliment! Thanks a ton for the feedback, Shelby.
Alexis says
Great idea! Thanks for the feedback, Candace!
Candace Morey says
This is so simple and quick. The addition of spices to the veggies really makes it. I skip the crema and just use avocado and use this as quesadilla filling for the perfect weeknight veg dinner.
Melissa says
This was so delicious. We used Olive Oil because it was what we had, but this was so much better than expected! The spice was perfect. Also, loved how it had a good amount of seasoning and plenty of Avocado Crema.
Alexis says
So glad you liked it, Brittany!
Brittany says
Forgot the stars ✨
Brittany says
We love this dish! Added the same spices to some chicken and cooked it for my boyfriend. Served with some cilantro lime cauliflower rice and just regular guacamole instead of creama this time. It was even better for lunch the next day!!
Alexis V. Strang says
This recipe is amazing! I didn’t make the crema, but I did eat the veggies on a bed of white rice, and that was a great combination. I didn’t have all of the spices, so I added a chili powder mix. The veggies were so well cooked, and the sweet potatoes were soft — just how I like them. The sweetness and slight spiciness really complimented one another! In addition to the other veggies, I also added chopped carrots, which fit in quite well.
Madeleine says
Has anyone experimented with how long this will stay good stored? Cooking for one and always have this on my mind.
Madeleine says
Has anyone experimented with how long this will stay good stored? Cooking for one and always have this on my mind.
Alexis says
Probably like 5-6 days, the nose knows 🙂 it doesn’t make a ton so I think you’ll be good!
Abby says
Made this tonight! Flavors are delicious, but I roasted for way longer than 25 minutes. I put the onions and sweet potatoes in first, and by the time everything was done it was almost an hour. Maybe I cut my veggies on the large size, but I've never had a sweet potato really roast in 25 minutes. Still easy though, thanks!
Rebekah Hoeger says
We love this! Eating this week over quinoa and/or spinach. Trying to get more leafy greens in! We used safflower oil because it's what was in the cupboard and I added the garlic about halfway into roasting. The avocado sauce is amazinggggggg (so fresh and limey!) but I am a little worried about how it will keep since we made this as a meal prep. Extra jalepenos for my fiance and chicken instead of beans on his half (some day I will get him to like beans and legumes)!
Josie says
Really good, easy recipe. Used olive oil instead of algae oil. I can’t see buying a hard to find ingredient for an otherwise simple recipe. Served in corn tortillas - Plant-based deliciousness!
Ps - so much leftover avocado crema - any ideas?
kelly smith says
my mother in law pure vegetarian and she does not like to non-veg thas why i am always looking a new flavour and taste in the vegetarian dish. it is colourful and fantastic. she loves it.
Alexis says
Yayyy!!
Christen Nolfi says
This looks amazing!!! Can't wait to make it:)
XO
Nicole @ Laughing My Abs Off says
I couldn't love this recipe more. This is SO unbelievably up my alley. I can't wait to read your post updates about the actual process of moving and renovating, and maybe even a house tour when all is done? Cheering you on from the sidelines in this exciting chapter of your life! <3
Jenni Schaffer says
Looks like perfection to me! Thanks for this amazing recipe which I will make toDAY.
Love from South FL! 🙂
Dylan says
Happy to hear the renovation is almost complete!
This recipe looks absolutely delish! I’m all about one pan recipes so keep them coming please :).