Southwestern Sheet Pan Vegan Dinner with Sweet Potatoes and Black Beans

Name: Southwestern Sheet Pan Vegan Dinner with Sweet Potatoes and Black Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: TexMex
Ingredients: 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; 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)

Instructions

Prep:15minCook:25min

This vibrant vegetarian sheen pan dinner is my go-to on busy nights when I'm craving something flavorful and filling with minimal cleanup. Toss black beans, sweet potatoes, and colorful veggies with bold spices and finish with a show-stopping avocado crema. One pan, 40 minutes and plenty of ways to serve it: tacos, rice bowls, or as is!

Updated at: Sat, 12 Sep 2026 01:22:18 GMT