• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

This one-pan, plant-powered Sheet Pan Mexican Veggie Dinner with avocado crema makes cooking a breeze! Enjoy this hearty, flavorful mix as is or as taco filling with avocado and salsa. Vegan and gluten-free.

• 1 medium sweet potato, diced
• 1 small zucchini, cut into half moons
• ½ cup grape tomatoes, sliced
• 1 bell pepper, diced
• ½ small onion, cut into wedges
• 1-15oz can black beans, drained and rinsed
• ½ cup corn (if using frozen, thaw first)
• 1 jalapeño, sliced
• 3 garlic cloves, minced
• 2 tbsp Thrive® Algae Oil
• 2 tsp chili powder
• 2 tsp cumin
• ¾ tsp sea salt
• ½ tsp oregano
• ½ tsp smoked paprika
• Freshly ground black pepper
• 2 medium ripe avocados
• 3 tbsp lime juice
• ⅓ cup water (more if needed to blend)
• ½ tsp garlic power
• ¼ tsp salt (to taste)

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