This one-pan, plant-powered Sheet Pan Mexican Veggie Dinner with avocado crema makes cooking a breeze! Enjoy this hearty, flavorful mix as is or as taco filling with avocado and salsa. Vegan and gluten-free.
One pan dinners came into my life just this year 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, Jeff?! Jeff is my lovely boyf AKA resident dishwasher of the hummus household. I cook, he cleans. His happiness level is inversely correlated with the number of dishes in the sink. We basically have sheet pan dinners to thank for our low-stress relationship.
Buying a house has been a whole new layer of…let me choose my words wisely here…excitement for us. And when I say excitement, I mean a helluva lot of unknowns, tough calls, risks, questions, and big financial decisions. They say a renovation will really test a relationship (don’t you fret, I’m gonna write a whole post about it) and I have lived through three quarters of one to tell you that yes indeed, it is a large challenge.
I’ve learned far more than I ever cared to know about broken flanges, plumbing woes, electrical doo dads, wood flooring, tearing down walls, subway tile, trim, and beyond. I’m writing this post in the thick of it, approximately four days away from moving in. We don’t have a floor (yet), the walls aren’t painted, and there’s a hugh jass pile of hardwood in the middle of our living room; but we’ve got all the love and excitement in the world for our first home, functioning toilet or not.
And for this Sheet Pan Mexican Dinner that we shall devour for nights on end as I stare lovingly at our pretty new countertops.
Slice, dice, bake, whip up the crema, and dig in. Share with a friend. It’s that easy! Use blue corn tortilla chips for dipping or stuff it in tacos shells with loads of salsa if you’re feeling extra zesty.
I have more good news!! This rad recipe is made in partnership with Thrive® Algae Oil, a new to me culinary oil I found at my local Earth Fare that I’m kind of sort of totally gushing over. It’s an everyday cooking oil that has the highest level of monounsaturated fat and lowest level of saturated fat compared to any other oil in your kitch. Cray cray, right?
Now don’t fret if you don’t have an Earth Fare near you. For my readers who live outside of Ohio, you can also find Thrive® Algae Oil on Amazon!
The taste is super light and neutral so the flavor of whatever food you’re making really shines through. The best part is the smoke point (up to 485°F), which means that in addition to using it in recipes like salad dressing or dips, you can also freely sauté, sear, bake, or whatever you fancy without worrying about the fats breaking down and releasing harmful free radicals.
Whether you’re moving into a new home or simply looking for a tasty, simple meal that you don’t have to slave over, I gotcha. Sheet Pan Mexican Veggie Dinner with drool-worthy avocado cream to the rescue!
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This one-pan, plant-powered Sheet Pan Mexican Veggie Dinner with avocado crema makes cooking a breeze! Enjoy this hearty, flavorful mix as is or as taco filling with avocado and salsa. Vegan and gluten-free.
Ingredients
- 1 medium sweet potato, diced
- 1 small zucchini, cut into half moons
- 1/2 cup grape tomatoes, sliced
- 1 bell pepper, diced
- 1/2 small onion, cut into wedges
- 1-15oz can black beans, drained and rinsed
- 1/2 cup corn (if using frozen, thaw first)
- 1 jalapeño, sliced
- 3 garlic cloves, minced
- 2 tbsp Thrive® Algae Oil
- 2 tsp chili powder
- 2 tsp cumin
- 3/4 tsp sea salt
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- Freshly ground black pepper
For the avocado crema:
- 2 medium ripe avocados
- 2 tbsp Thrive® Algae Oil
- 3 tbsp lime juice
- 1/3 cup water (more if needed to blend)
- 1/2 tsp garlic power
- 1/4 tsp salt (to taste)
Instructions
- Preheat oven to 425F. Line a large baking sheet with parchment paper or spray with cooking spray. 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, stirring halfway through. Season to taste with additional salt and pepper if needed.
- Make crema by combining all ingredients in a high-speed blender (I used my Nutribullet).
- Serve warm as topped with avocado crema as is, in tacos, or over cabbage slaw.
This post is sponsored by Thrive® Algae Oil. Thanks for supporting the brands that make Hummusapien possible!
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 :).
★★★★★
I’ve never had sheet pan Mexican before! Sounds delicious!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Looks like perfection to me! Thanks for this amazing recipe which I will make toDAY.
Love from South FL! 🙂
★★★★★
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
Wow this looks absolutely fabulous – all my favorite foods in it!
Could this be any more beautiful? Loved the video! So glad to hear the renovation is almost done!
This looks amazing!!! Can’t wait to make it:)
XO
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.
★★★★★
Yayyy!!
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?
★★★★★
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)!
★★★★★
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!
Has anyone experimented with how long this will stay good stored? Cooking for one and always have this on my mind.
Probably like 5-6 days, the nose knows 🙂 it doesn’t make a ton so I think you’ll be good!
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.
★★★★★
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!!
So glad you liked it, Brittany!
Forgot the stars ✨
★★★★★
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.