# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cubed
02 - 1 red bell pepper, diced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, diced
06 - 1 cup shredded red cabbage
07 - 1 jalapeño, sliced (optional)
→ Beans and Grains
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 2 cups cooked brown rice or quinoa
→ Spices and Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - 1/2 tsp garlic powder
15 - Salt and black pepper, to taste
→ Lime Dressing
16 - 3 tbsp fresh lime juice
17 - 2 tbsp olive oil
18 - 1 tbsp maple syrup
19 - 1 clove garlic, minced
20 - 1/4 cup chopped fresh cilantro
21 - Salt, to taste
→ Toppings (optional)
22 - Fresh cilantro leaves
23 - Lime wedges
24 - Vegan sour cream
# How to make it:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cubed sweet potatoes with 1 tablespoon olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread sweet potatoes evenly on the prepared baking sheet and roast for 20 minutes.
04 - Remove baking sheet, add diced red bell pepper and sliced red onion, drizzle with remaining olive oil, and roast for an additional 10 minutes until vegetables are tender and caramelized.
05 - While vegetables roast, whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl.
06 - Heat black beans gently in a small saucepan over low heat until warmed through.
07 - Divide cooked rice or quinoa evenly among four bowls. Top each with roasted sweet potatoes, bell pepper, onion, warmed black beans, halved cherry tomatoes, shredded red cabbage, diced avocado, and jalapeño slices if desired.
08 - Drizzle each bowl with prepared lime dressing. Garnish with fresh cilantro leaves, lime wedges, and vegan sour cream if desired.
