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!
- 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!
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!
One-Pan Mexican Sweet Potato Bake
Servings: 4
- 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
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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.
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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.
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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.
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To the tofu, add the remaining spices and toss until coated. Add drained black beans to the tray with the tofu.
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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.
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Serve with desired toppings and enjoy!
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
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
