Sheet pan vegetable dinner with feta –Yo, fam! Let’s get into a delicious plant-based dish that’s perfect for those busy weeknights when you don’t wanna spend all evening in the kitchen. We’re talking about a Southwestern Sheet Pan Vegan Dinner that’s not only easy to make, but also packs a punch of flavor that’s sure to satisfy. Grab your baking sheets and let’s whip up something amazing!
Southwestern Sheet Pan Vegan Dinner
This dish is all about convenience and taste. Toss everything on a sheet pan, let it roast, and you’ll be eating in no time!
Ingredients
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 bell pepper, diced
- 1 medium onion, chopped
- 1 medium zucchini, sliced
- 1 tsp chili powder
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Slice of lime, for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Grab a large sheet pan and spread all your chopped veggies and beans out on it. You want everything to have some space so it can roast nicely!
- Drizzle that olive oil all over the veggies, and season with chili powder, cumin, salt, and pepper. Get in there and mix it up good! Make sure everything is coated evenly.
- Pop that sheet pan into the oven and roast for about 25-30 minutes. You want the veggies to be tender and slightly crispy on the edges.
- Once it’s out of the oven, sprinkle some fresh cilantro on top to give it that pop of flavor!
- Serve it up with a slice of lime on the side to squeeze over your meal for an extra zing.
This Southwestern Sheet Pan Vegan Dinner is a complete meal packed with protein and flavor. It’s easy to make and cleanup is a breeze since everything cooks on one pan! Enjoy your delicious and wholesome creation, and share it with your squad – it’s sure to be a hit!
