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Vegetarian Sheet Pan Dinner (Mexican Kale Salad)

Jun 20, 2016 · 11 Comments

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Happy Meatless Monday – this vegetarian sheet pan dinner of a Mexican kale salad is going to be your new favorite super easy dinner to prepare.

Vegetarian sheet pan supper Mexican kale salad form @sweetphi

Ok, so oh my gah on this vegetarian dinner, it is so delicious! I had zero intentions of sharing the recipe as a post-I was just making dinner after a busy day at work. I literally came home and opened my freezer and thought “hmmm…what can I make for dinner with things I have?”

Vegetarian sheet pan supper Mexican kale salad form @sweetphi

I saw a bag of frozen kale and a bag of Mexican blend frozen corn and peppers, then opened my pantry and found a can of black beans and a lone ripe avocado on the counter. I love to stock frozen veggies because at least once or twice during the week I’ll draw a blank on what I want to make for dinner and just stand with my freezer door open, staring to see what I have and wait for inspiration to strike. I was thinking I was going to make something Mexican themed and literally just put ingredients on a sheet pan and went from there. While the vegetables cooked, I decided to make a green avocado sauce to go with the vegetables and used some fresh cilantro from my garden (yay to summertime herb gardens – mine is small but I love being able to walk outside and pick fresh herbs to use.)

Vegetarian sheet pan supper Mexican kale salad form @sweetphi

The meal came together so much better than I could have hopped for. It was so delicious, and I added some tortilla chips which added a nice little crunch. It was a bowl of deliciousness and I loved how easy it was to make.

Vegetarian sheet pan supper Mexican kale salad form @sweetphi

So of course I made it a again, and then again, and finally was like ok, I need to share this recipe- it’s an awesome sheet pan dinner (or do you say sheet pan supper?) and is great for vegetarians and non-vegetarians alike. It’s super flavorful and sooo good!

Vegetarian sheet pan supper Mexican kale salad form @sweetphi

This recipe makes two big salad bowls, or four small ones if you’re eating something else on the side.

Yield: 2

Vegetarian Sheet Pan Dinner (Mexican Kale Salad)

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • For the salad
  • 4 cups frozen kale (I used blue curled kale)
  • 1 1/2 cups Mexican frozen corn blend with peppers
  • 1 (15 oz) can black beans, drained
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • pinch of cayenne pepper
  • pinch of salt
  • For salad toppings
  • 1/2 avocado
  • 10-20 tortilla chips (optional)
  • For the dressing
  • 1/2 avocado
  • 1/2 cup fresh cilantro
  • 1/2 lime juiced
  • 2 tablespoons plain yogurt
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • pinch of cumin

Instructions

  • Preheat oven to 400 degrees.
  • Place kale, corn, pepper, and black beans on a baking sheet. Drizzle with olive oil and sprinkle cumin, paprika, cayenne and salt on top of vegetables. Bake for 15 minutes, then remove from oven.
  • Meanwhile, make the sauce - in a food processor combine avocado, cilantro, lime juice, yogurt, water, salt, chili powder and cumin and pulsate until smooth (about 20 seconds), transfer into a bowl.
  • To assemble the salad put 1/2 contents of the sheet pan into a bowl, top with 1/2 of the remaining avocado (1/4 of an avocado) and tortilla chips. Spoon dressing on and enjoy!
  • © Sweetphi

    Vegetarian sheet pan dinner Mexican kale salad from @sweepthi

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    Reader Interactions

    Comments

    1. Sues says

      June 20, 2016 at 6:43 am

      Salad in a sheet pan!! I loveeee that idea 🙂 This salad is gorgeous, too.

      Reply
      • Sweetphi says

        June 22, 2016 at 8:22 am

        Thank you so much! It is such a great (and quick) way to make dinner!!

        Reply
    2. Dannii @ Hungry Healthy Happy says

      June 20, 2016 at 7:53 am

      I love kale and I love Mexican food, so putting them together is like a dream come true for me. I love all the colours as well.

      Reply
      • Sweetphi says

        June 22, 2016 at 8:23 am

        This salad truly has become a quick and healthy mealtime saver for me because it’s so easy to put together 🙂

        Reply
    3. Sarah says

      June 20, 2016 at 12:35 pm

      Gah this looks so incredibly fun, healthy, and delicious! I might need to lift the kale-ban in my household for this one…

      Reply
      • Sweetphi says

        June 22, 2016 at 8:24 am

        Kale ban definitely needs to be lifted for this one in particular dish (afterwards it can totally be reinstated lol). Thank you so much for your comment girl 🙂

        Reply
    4. shawnna griffin says

      June 21, 2016 at 8:32 am

      hey girl this looks so good! You are a lot like me! Just throw things together be creative! yummy!

      Reply
      • Sweetphi says

        June 22, 2016 at 8:26 am

        YES! I am exactly that way (throwing things together to be creative with dinnertime) and am so glad you like the looks of this salad – it’s become one of my favorite dinners and I’m totally making it again this week lol!

        Reply
    5. Kerry says

      July 3, 2017 at 7:50 pm

      This was so easy and a big hit. I used fresh kale and couldn’t find Mexican frozen corn so I used frozen corn and fresh red and green peppers. So delicious. Will definitely make again! Thank you!!

      Reply
      • Sweetphi says

        July 9, 2017 at 2:16 pm

        Thank you so much for your lovely comment! I am totally going to be making this this week because now I have a craving for it 🙂

        Reply

    Trackbacks

    1. Sheet Pan Pork Chops Sweet Potato and Fennel Dinner - Sweetphi says:
      October 2, 2018 at 9:59 am

      […] Vegetarian sheet pan dinner (Mexican kale salad) (this always reminds me of healthy nachos) […]

      Reply

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