Southwest Sheet Pan Dinner

Description

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. Vegan, Vegetarian, Gluten Free

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

Serving Size: 1/3 Recipe
Calories: 565 kcal
Sugar: 10 g
Sodium: 1016 mg
Fat: 30 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 18 g
Protein: 18.5 g
Cholesterol: 0 mg