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sheet pan with colorful vegetables

Southwestern Sheet Pan Vegan Dinner Recipe

  • 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


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


Units Scale
  • 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

For the avocado crema:

  • 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)


  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.

Keywords: vegan sheet pan dinner