One pan dinners came into my life this year and I gotta say, I have been CHANGED.

No more cleaning a gazillion pots and pans and bowls and spoons and spatulas and whisks. No sir. Ya hear that, Jeff?! (Jeff is my lovely boyfriend AKA resident dishwasher of the hummus household.) I cook, he cleans. His happiness level is inversely correlated with the number of dishes in the sink. We basically have sheet pan dinners to thank for our low-stress relationship.

Slice, dice, bake, whip up the crema, and dig in. Share with a friend. It’s that easy! Use blue corn tortilla chips for dipping or stuff it in tacos shells with loads of salsa if you’re feeling extra zesty.

I have more good news! This rad recipe is made in partnership with Thrive® Algae Oil, a new to me culinary oil I found at my local Earth Fare that I’m kind of sort of totally gushing over. It’s an everyday cooking oil that has the highest level of monounsaturated fat and lowest level of saturated fat compared to any other oil in your kitchen.

The taste is super light and neutral so the flavor of whatever food you’re making really shines through. The best part is the smoke point (up to 485°F), which means that in addition to using it in recipes like salad dressing or dips, you can also freely sauté, sear, bake, or whatever you fancy without worrying about the fats breaking down and releasing harmful free radicals.

Whether you’re moving into a new home or simply looking for a tasty, simple meal that you don’t have to slave over, I gotcha. Sheet Pan Mexican Veggie Dinner with drool-worthy avocado cream to the rescue!

Sheet Pan Mexican Veggie Dinner
Serves 4


  • 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 15 oz. can black beans, drained and rinsed
  • ½ cup corn (if using frozen, thaw first)
  • 1 jalapeno, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons Thrive® Algae Oil
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • ¾ teaspoon sea salt
  • ½ teaspoon oregano
  • ½ teaspoon smoked paprika
  • Freshly ground black pepper

For the avocado crema:

  • 2 medium ripe avocados
  • 2 tablespoons Thrive® Algae Oil
  • 3 tablespoons lime juice
  • 1/3 cup water (more if needed to blend)
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt (to taste)


  1. Preheat oven to 425° Line a large baking sheet with parchment paper or spray with cooking spray. Chop all of the veggies.
  2. In a small bowl, stir together the chili powder, cumin, sea salt, oregano, smoked paprika, and pepper. Set aside.
  3. Place sweet potato, zucchini, tomatoes, pepper, onion, beans, corn, jalapeno, and garlic on pan in an even layer. Drizzle with oil and sprinkle with spices. Toss to combine.
  4. Bake for 25 minutes, stirring halfway through. Season to taste with additional salt and pepper if needed.
  5. Make crema by combining all ingredients in a high-speed blender.
  6. Serve warm as topped with avocado crema as is, in tacos, or over cabbage slaw.
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About the Author

Alexis of Hummusapien

Hummusapien is a multifaceted food, wellness, and lifestyle brand created to inspire others to eat happy and live fully. Alexis likes plants and donuts, and is a fierce believer in joy, exploring the world, salted dark chocolate, balance, and in making healthy damn delicious. As a dietician and lifestyle coach, Alexis works to teach, inspire, educate, write, and make people laugh – and food is just one of those outlets. Follow along on Facebook and Instagram.