This Roasted Vegetable & Black Bean Sheet Pan with Avocado Crema is a healthy vegan recipe that is full of Mexican spice at every bite. It’s a tasty plant-based weeknight option that is meal prep approved!
Get ready to elevate your weeknight dinner with this Mexican-infused sheet pan recipe.
The sheet pan of itself is spot on delish, due to the spices, but the avocado crema really takes it up a notch. It’s creamy, herby, & super delicious – you can enjoy it with pretty much anything as well!
To say the least, this Roasted Vegetable & Black Bean Sheet Pan with Avocado Crema will be a go-to recipe regardless if you’re vegan or not!
Why You’ll Love This Healthy Vegan Sheet Pan Recipe
- Full of Flavor & Loaded with Nutrition: A vegan sheet pan recipe that’s full of veggies, plant protein, & healthy fats.
- Quick & Easy: It’s a quick 30 minute vegan recipe, which is ideal on a busy weeknight!
- Great for Meal Prep: This Roasted Vegetable & Black Bean Sheet Pan with Avocado Crema stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Beans: Full of healthy fats, fiber, & plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
- Organic Red Onion: Any color will do.
- Organic Red Bell Pepper: If you don’t have red, use whatever color you have on hand.
- Organic Cauliflower Florets: Fresh or frozen both work.
- Organic Sweet Potato: For this recipe I used organic garnet sweet potatoes. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
- Organic Seasonings: Organic ground cumin, paprika, garlic powder, sea salt, & black pepper!
- Organic Avocado Crema: It’s creamy, herby, & the perfect condiment!
How To Make
- Roast #1. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the chopped vegetables. Toss with the oil & seasonings. Transfer to the oven & roast for 15.
- Roast #2. At the 15 minute mark, add the drained black beans to the sheet pan & give it a good toss. Transfer back to the oven for a final 10 minutes.
- Avocado Crema. To a high-speed blender or food processor, add the crema ingredients & blend until smooth. Add the spring water a tablespoon at a time to achieve desired consistency.
- Assemble. Divide between bowls. Pair with the crema. Enjoy!
Tips for Making this Vegan Sheet Pan Recipe Perfectly
- Organic Beans: I used organic black beans, but you can certainly use organic pinto beans.
- Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
- Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating
This Roasted Vegetable & Black Bean Sheet Pan with Avocado Crema is the perfect vegan recipe for healthy leftovers & meal prep!
Fridge Storage. Transfer the sheet pan ingredients & crema to separate air-tight glass containers. The crema will last up to 2 days & sheet pan will last up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the crema.
More Healthy Vegan Mexican Recipes You’ll Love
- Black Bean & Sweet Potato Burrito Bowl with Avocado Crema
- Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso
- Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries
- Roasted Sweet Potato & Cauliflower Quinoa Burrito Bowl with Cashew Queso
- Black Bean & Sweet Potato Nourish Bowl with Chipotle Crema
Sharing Is Caring!
If you make this recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Roasted Vegetable & Black Bean Sheet Pan with Avocado Crema
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This Roasted Vegetable & Black Bean Sheet Pan with Avocado Crema is a healthy vegan recipe that is full of Mexican spice at every bite. It’s a tasty plant-based weeknight option that is meal prep approved!
Ingredients
Always opt for organic ingredients.
SHEET PAN
- 1 large sweet potato, cubed
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 cups cauliflower florets, fresh or frozen
- 1 (15-oz) can black beans, drained
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Sea salt & black pepper, to taste
- 1 tbsp avocado oil
AVOCADO CREMA
- 1 large ripe avocado
- ½ cup plain coconut yogurt
- 2 tbsp fresh lime juice
- ½ cup fresh cilantro
- Spring water, to thin
Instructions
- Roast #1. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the chopped vegetables. Toss with the oil & seasonings. Transfer to the oven & roast for 15.
- Roast #2. At the 15 minute mark, add the drained black beans to the sheet pan & give it a good toss. Transfer back to the oven for a final 10 minutes.
- Avocado Crema. To a high-speed blender or food processor, add the crema ingredients & blend until smooth. Add the spring water a tablespoon at a time to achieve desired consistency.
- Assemble. Divide between bowls. Pair with the crema. Enjoy!
Notes
Organic Beans: I used organic black beans, but you can certainly use organic pinto beans.
Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating: Transfer the sheet pan ingredients & crema to separate air-tight glass containers. The crema will last up to 2 days & sheet pan will last up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the crema.
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