Sheet Pan Mexican Veggie Dinner

5 from 18 reviews

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.


For the avocado crema:

  1. Preheat oven to 425F. Line a large baking sheet with parchment paper or spray with cooking spray. 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, stirring halfway through. Season to taste with additional salt and pepper if needed.
  5. Make crema by combining all ingredients in a high-speed blender (I used my Nutribullet).
  6. Serve warm as topped with avocado crema as is, in tacos, or over cabbage slaw.

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