Southwestern Sheet Pan Vegan Dinner
A vibrant and flavorful southwestern-inspired vegan dinner made easy on a single sheet pan. Packed with seasoned vegetables, black beans, and sweet potatoes, this wholesome meal is perfect for a quick and nutritious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 large red bell pepper, seeded and chopped into 1-inch pieces
1 large yellow bell pepper, seeded and chopped into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch chunks
1 cup frozen corn kernels, thawed
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves, chopped
1 lime, cut into wedges
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the diced sweet potatoes, red bell pepper, yellow bell pepper, red onion, and thawed corn.
In a small bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Pour the spice and oil mixture over the vegetables and toss well to evenly coat all pieces.
Spread the seasoned vegetables in a single layer on the prepared sheet pan.
Roast in the preheated oven for 20 minutes.
Remove the sheet pan from the oven and add the rinsed black beans to the vegetables. Gently toss to combine and spread them evenly.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the sweet potatoes are tender and vegetables are slightly caramelized.
Remove from the oven and sprinkle the chopped fresh cilantro over the top.
Serve immediately with lime wedges on the side for squeezing over the dish.