This southwest sheet pan dinner with sweet potatoes, black beans and roasted veggies is a truly simple healthy dinner that can be finished in 1 hour. This recipe can be made vegan or vegetarian and is gluten free.
This southwest sheet pan dinner highlights two of my favorite healthy foods – sweet potatoes and black beans! Sometimes I feel like I could almost rebrand my blog to be the bean dietitian since I feel like I eat and talk about them so much! (Seriously though, beans are such an under-appreciated super food!)
Just like my go-to teriyaki tofu sheet pan dinner and my easy sheet pan gnocchi, the name of the game here is simplicity. Which I am all about these days as a new mom! All the ingredients are cooked on one sheet pan and you have the option of pureeing up a simple avocado sauce to serve on top while you wait for the baking to finish.
Ingredients You’ll Need for the Sheet Pan
Here’s what you’ll need for the main sheet pan part of the meal:
- Sweet potato: you can sub russet potato or red potato here if you prefer.
- Zucchini: yellow summer squash would work here too.
- Red Bell Pepper: any color pepper is fine! I just like adding a variety of colors so added a red one to my pan.
- Black Beans: you could also use kidney or pinto beans.
- Corn: fresh or frozen corn kernels work great.
- Olive oil
- Seasonings: add all these to a dish and toss with your veggies before baking for tons of flavor.
- Cumin, paprika, oregano, onion powder, garlic powder, salt, and ground black pepper
- Cheese: I like using vegan VioLife shredded cheddar
Ingredients for the Avocado Sauce
Here’s what you’ll need for the optional (but highly recommended!) avocado sauce. Just blitz these ingredients together in a food processor while you wait for the sheet pan to finish in the oven. I love using my NutriBullet magic bullet (affiliate) for small jobs like this sauce.
- Avocado
- Cilantro
- Lime
- Green Onion
How to Serve this Recipe
There are so many great ways to enjoy this recipe. Serve it straight out the sheet pan with some sour cream and salsa OR as a stuffing for burritos. You can also serve it up burrito bowl style like I did with some rice. If you don’t feel like making the avocado sauce, just slice up some avocados to top your bowls when serving.
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Southwest Sheet Pan Dinner
Ingredients
For the Sheet Pan:
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 sweet potatoes chopped into 1/2″ pieces
- 1 zucchini sliced and quartered
- 1 red bell pepper sliced
- 1 cup fresh or frozen corn kernels
- 1 15.5 oz can black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese use vegan cheese if preferred
For the Avocado Sauce:
- 1 avocado
- 1 green onion quartered
- 1 cup fresh cilantro
- Juice from 1 lime
- 1/4 cup water
- Sea salt and black pepper to taste
To Serve: chopped cilantro, salsa, dairy or non-dairy sour cream, hot sauce
Instructions
For the Sheet Pan:
- Preheat the oven to 375 degrees Fahrenheit.
- Add all of the seasonings to a small dish and set aside.
- Add chopped sweet potatoes and 1 1/2 tablespoons olive oil to a large mixing bowl. Add 1/2 of the seasoning and toss to coat. Add to sheet pan and bake for 10 minutes.
- Add zucchini, red pepper, and corn to the same mixing bowl and toss with the rest of the olive oil and the seasoning. Add to the sheet pan with the potatoes and bake until everything is fork tender, about 25-30 minutes.
- Remove sheet pan from the oven and stir in black beans and sprinkle with cheese (if using). Bake for another 5 minutes or until cheese is melted and beans are warm.
For the Avocado Sauce:
- While the sheet pan is in the oven, puree the sauce ingredients together in a food processor until smooth. Add more water if you prefer a thinner sauce.
Nutrition
Make this recipe?
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Comments & Reviews
WOW! I can’t tell you how much I LOVE this concoction! I think it’s incredible! I added a chopped jalapeño and Tony Chachere spice because I like things HOT! I’m normally not a fan of sweet potatoes or zucchini , but somehow it’s delicious once it’s all put together! Thank you so much for this AWESOME recipe!
Oops, meant to give this five stars!!
Awww. Thanks so much Ellen!!
Thank you for providing this recipe; it tastes great! So far I have eaten it as a taco filling and plan to eat it as a bowl with quinoa when I chow into the leftovers.
It would help me to know the size (ideally the weight in grams) of the veggies–in particular the sweet potatoes and the zuke. I assumed you used “medium sized” ones so that meant 260 grams of sweet potatoes and a 142 gram zucchini? I wonder how you can calculate the nutrient values without this information? I needed this info to calculate the amount of calcium as I am tracking that value lately.
Hi Carol, so glad you enjoyed the recipe! It’s one of my favorites as well. For your nutrition question, the nutrition calculator I use is based on standard/average sizes for produce rather than specific grams/oz for each ingredient so it is just an estimate. The actual nutrient make-up of the recipe will vary from batch to batch a bit since produce is never exactly uniform in size.
Made this last night and LOVED IT (especially that avocado sauce—my husband deemed it “restaurant quality” ). Thank you for such an easy, delicious, feel-good meal, Debbie! Now, if only I could get my toddler on board with trying a square of sweet potato…or really anything on that sheet pan.