Sheet Pan Mexican Sweet Potato Bake
One-Pan Mexican Sweet Potato Bake- this easy sheet pan meal comes together quick and easy, making it perfect for a busy weeknight. Each serving is packed with 27 grams of protein and 12 grams of fiber! (vegan, gluten-free)
I know y’all love a sheet pan meal as much I do. You can throw it in the oven and do something else while it bakes, plus there’s less dishes to clean up after all is said and done. Now that’s winning.
With produce like peppers and corn still hanging around, and fresh sweet potatoes popping up, this Mexican Sweet Potato Bake is the perfect meal for that summer-to-fall transition. I included tofu in the mix to amp up the protein but the recipe can easily be made soy-free by using fava bean tofu, or whatever your favorite protein of choice may be. Let’s get cooking!
One-Pan Mexican Sweet Potato Bake Ingredients
- Sweet Potato- I tend to go for orange sweet potatoes but feel free to use any variety you like here.
- Extra Virgin Olive Oil- Or any neutral flavored oil you prefer.
- Bell Peppers- How many you use will depend on the size, but generally 2 bell peppers is good. Whatever color you like!
- Onion- Red, white or yellow onion all work.
- Corn- I can never find fresh corn so I just throw frozen kernels right on the baking sheet.
- Tofu- Be sure to use extra firm tofu for its high protein and lower water content. You can also use soy-free tofu, if desired.
- Cornstarch- Technically optional, but it does give the tofu a crispier texture and also helps the spices adhere to the crevices of the tofu.
- Taco Seasoning- I like to use a combination of chili powder, smoked paprika and cumin. You can also sub a packed of taco seasoning if you don’t have a variety of spices on hand.
- Black Beans- Or any kind of beans you prefer.
- For Serving- My favorite way to serve this meal is over a bed of arugula, topped with salsa, avocado and shredded cheese. Bonus points for lime juice and cilantro!
How to Make One-Pan Mexican Sweet Potato Bake
You’ll actually need two sheet pans in order to get everything to cook properly. USA Pans are my favorite!
- Start by roasting the sweet potato for 10 minutes.
- Toss the tofu in cornstarch and bake with the sweet potato.
- Remove both sheet pans from the oven.
- Add the onion, peppers, corn, and spices to the sheet pan with the sweet potato.
- Add the spices to the tofu and black beans.
- Bake both in the oven for 10-15 minutes more.
- Serve warm over top spinach or arugula, top with salsa, avocado, and or shredded cheese. You can also add lime juice and cilantro if you’re feeling it. Enjoy!
More Sheet Pan Meals to Try
- Sheet Pan Gnocchi with Sausage and Peppers
- Sheet Pan Chickpea Tikka
- Easy Greek Vegan Sheet Pan Dinner
- Sheet Pan Rosemary Potatoes with Balsamic Mushrooms, White Beans and Kale
- Summer Vegetable Baked Gnocchi with Tofu ‘Ricotta’
One-Pan Mexican Sweet Potato Bake
Servings: 4
Ingredients
- 2 sweet potatoes , diced into 1-inch cubes
- 3 tablespoons high heat oil, divided
- 1 red onion, diced into 1-inch pieces
- 2 bell peppers, cored and diced into 1-inch pieces
- 1 cup corn kernels, fresh or frozen and defrosted
- 16 ounces extra firm tofu, patted dry and torn into bite-size pieces
- 1 tablespoon cornstarch
- 1 15-ounce can black beans, drained and rinsed
- 3 teaspoons ground cumin, divided
- 3 teaspoons chili powder, divided; make sure it's your preferred spice level
- 3 teaspoons smoked paprika, divided
- salt & pepper, to taste
- fresh baby spinach or arugula, a squeeze of lime juice, salsa, avocado, cilantro, and/or shredded cheese, for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Place the diced sweet potato on the baking sheet then coat (or spray) with 1 tablespoon of oil. Bake in the oven for 15 minutes.
- Line a second baking sheet with parchment paper. Tear the tofu into bite size pieces then arrange on top of baking sheet. Sprinkle cornstarch on top and toss to combine. Add one tablespoon of oil and toss to until evenly coated. Add to oven with sweet potatoes and bake for 10 minutes.
- After 10 minutes, remove both baking sheets from the oven and set aside. Add the diced onion, peppers, and corn to the sheet with the sweet potatoes, then coat with another tablespoon of oil. Sprinkle with 2 teaspoons ground cumin, 2 teaspoons chili powder, and 2 teaspoons smoked paprika. Stir until evenly coated.
- To the tofu, add the remaining spices and toss until coated. Add drained black beans to the tray with the tofu.
- Return both baking sheets to the oven and bake for another 10-15 minutes, until the potatoes and the peppers are light brown on the edges and tender.
- Serve with desired toppings and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 505kcal, Carbohydrates: 57g, Protein: 27g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 196mg, Potassium: 826mg, Fiber: 12g, Sugar: 9g, Vitamin A: 19115IU, Vitamin C: 80mg, Calcium: 147mg, Iron: 6mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
You read my mind! I’ve been roasting sweet potatoes all week and I’m trying to incorporate more gluten free meals into my week :) This is perfect- pinning!
Ah heck yes! I could eat a bowl of these roasted veggies every single day and not get sick of them. Recipes like this are awesome staples for any time of year. I’m saying bravo, sister! And now I want this for breakfast with a runny egg on top :D
This looks AWESOME and I love that it can all be done in one pan! Usually I have one pot with beans, one with corn, one with sweet potatoes… etc. Then I feel like I’ve used every pot in my kitchen and clean up is no fun haha.
Looks great for fall..sweet potatoes and other veggies together are my fave. Still trying to make summer last over here though :)
Such a great easy dinner! Love all the roasted veg!
Just pinned this and will definitely be making it this weekend! I feel like this would be great with eggs too!
Correction: I couldn’t wait until this weekend and made it last night. SO good and I love how it makes a big batch for leftovers!
Aw, I’m so happy you liked it!! Thanks Katie!
love me some mexican flavored sweet taters and beans. #alwaysavo
Ahhhhh!!! This looks amazing! What a beautiful recipe! I’ve been loving 1-dish meals as of late. They’re just so comforting… and ones like this, nourishing! Thanks for the recipe! How you love it sounds amazing! With spinach… yum!
Culinary genius is overrated–I’m all about THIS. Simple and actually makeable. ….which is apparently actually a word. Who knew?
Mexican is definitely always a win! And sometimes the easiest recipes like this are the best since they are so practical for busy nights! Looks fantastic with all those flavors! Love that avocado topping! :)
This is so marvelous. It’s like all my favorite foods. At once. On one pan!!! Dreams really do come true <3
This was so simple to make and came out beautifully!
Yay! Thanks for letting me know, Amy! :)
Love this combo of sweet potatoes, peppers, corn and black beans – easy, hearty and DEEEELICIOUS!
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Quick, easy, nutritious, and Mexican?! Perfection in my books! :D Seriously, I could put salsa and guac on almost anything and be perfectly happy with it, but I’d much prefer those be toppings to something like this. Love it!
No mention of peeling potatoes, so you don’t?
Yep! The skin has lots of nutrition in it so I like to leave it on. Just make sure to scrub them really good before cutting! :)
I certainly think this is a stroke of culinary genius!! Cooking all of the veggies together on one pan lets the flavors meld. I love this idea! :D
You’re too sweet. Thanks Sarah! :)
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This was a delicious part of our dinner for the vegetarians. Served it in tortillas with avocado, salsa, limes, grated cheese and sour cream. Thanks so much for an easy, delicious meal!
That sounds delicious, Vivian! Thank you so much for the feedback! :)
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This was fantastic! When making tacos or enchiladas I usually make Mexican rice, but I was looking to switch it up this time, so instead I made this dish to accompany the tacos, and it was perfect! I used poblano pepper instead of jalapeño to make it more palatable for others sensitive to the heat. Thank you for the inspiration!
I’m so happy to hear that! Thanks Jessica! :)
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Came back to this recipe just to say this is SO GOOD! I used it as my lunch prep for the week and it fed me for 5 meals ( I spilled some of the veggies in the oven trying to take them out :( But yes with the lime juice! I even put this stuff in a wrap with cheese :) so great, thank you for sharing!
I’m so happy you liked it, Hollyann! I love the idea to make a wrap out of it too. Thanks for the feedback! :)
A friend made it and we all loved it can’t wait to make it mysekf
Awesome! Thanks Kathy!
This was great but it needed to cook much longer. I used yams instead of sweet potatoes as they are much healthier for women. So maybe they take more time to bake…?
Loved it!
Cat
Just wanted to say that we have made this dish about fifteen times now. Since becoming parents we’ve found it challenging to cook and this well balanced dish has become a staple in our home. Thank you so much for this.
I’m so glad it’s an easy option for you! Congratulations on becoming parents! :)
Bomb dignity. I just made this exactly as the recipe said but somehow it was overflowing from the pan.
Not that I’m mad… I love leftovers.
This is so delicious. The perfect blend of flavors.
I served it over brown rice
Thanks for the review, Dominique! Sometimes I’ll have to use two baking sheets depending on the size of my veggies. I’m glad you’re happy about the leftovers! :)
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Been making this for years. So flexible, so tasty! Just had it again, added some random purple cauliflower and served on spinach. Thank you for posting it in the first place <3
Thank you for taking time to write a review! :)
This recipe is absolutely genius! The one-pan method is so convenient, and the flavors are delicious. Perfect for busy weeknights. Highly recommend trying it!