One-Pan Mexican Sweet Potato Bake

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch, Main Course

Cuisine: American, Mexican

Servings:

Calories: 505kcal

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

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!

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.