2 sweet potatoes, peeled and diced
2 medium zucchini, sliced
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen, canned, or roasted corn kernels
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Kosher salt
Freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro leaves (optional)
Preheat oven to 425°F.
Place the sweet potatoes, zucchini, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.
Bake, stirring halfway through, until the sweet potatoes are tender, 25 minutes. Remove the pan from the oven and stir. Serve garnished with cilantro, if desired.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.