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

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, 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.

More Recipes You’ll Love

• Easy Vegan Black Bean Tostadas
• Vegan Egg Roll in a Bowl
• Vegan Macaroni and Cheese with Broccoli

Southwest Sheet Pan Dinner

• Author: Dietitian Debbie
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hour
• Yield: 3-4
• Category: Entree, Main Dish
• Method: Oven, Baked, Sheet Pan
• Cuisine: Vegan, Vegetarian, Gluten Free
• Diet: Vegan

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:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Add all of the seasonings to a small dish and set aside.
3. 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.

4. 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.
5. 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:

1. 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

Did you make this recipe?

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