One-Pan Mexican Sweet Potato Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sheet pan meal with roasted sweet potatoes, tofu, black beans, and vegetables spiced with cumin and chili powder. It's plant-based, high in protein and fiber, and ready in 45 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 844mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1368mg
- Calcium
- 557mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 844MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.