Southwest Sheet Pan Veggies
Craving comfort and ease on a tension-filled day…? Here is a vegetarian and gluten-free favorite of mine that is often on repeat in my house. It’s the simplest of sheet pan meals I’ve ever created (and can be made vegan if desired). It’s full of protein and healthy carbs too. We tend to eat it as is but it can be served over rice or another grain if you wish. And if you prefer, it can be served as a side dish to accompany any meat-protein of your choice.
INGREDIENTS
2-3 medium-sized sweet potatoes (washed, peeled & cubed)
2 Tbsp EVOO
1-2 medium-sized zucchini (washed & quartered)
1 red bell pepper (washed & chopped)
1 yellow onion (chopped)
1 cup fresh or frozen corn kernels
1 can (15.5 oz) black beans (drained & rinsed)
Garlic powder, onion powder, ground cumin, salt & pepper (all to taste)
Optional Add-ons: chopped cilantro, salsa, sliced avocado, shredded cheese (omit if vegan), dairy or non-dairy sour cream, hot sauce
*Preheat oven to 350 degrees.
*On a sheet pan lined with parchment paper, spread out chopped sweet potatoes. Sprinkle with EVOO and stir to evenly coat. Bake for 25 minutes.
*Remove sweet potatoes from oven and add zucchini, onion, red pepper and corn to the pan. Sprinkle with garlic powder, onion powder, cumin, salt and pepper to taste. Stir all veggies with a wooden spoon to evenly coat with spices and bake for another 15 minutes.
*Remove veggies from oven and stir in black beans. Sprinkle with cheese (if adding). Bake for another 10-15 minutes.
*To serve: garnish with chopped cilantro, salsa, avocado, sour cream or hot sauce
Makes approximately 4-6 servings.