Roasted Veggie & Black Bean Bowl

Ingredients:

• 1 medium red onion, chopped
• 2 poblano peppers, chopped
• 4 sweet potatoes, chopped
• 2 Tablespoons olive oil
• 1 teaspoon salt, divided
• 3/4 teaspoon cumin, divided
• 1 teaspoon smoked paprika, divided
• 3 Tablespoons lime juice, divided
• 2 avocadoes, sliced
• 1 clove garlic, minced
• 1 Tablespoon cilantro, diced
• 8 teaspoons cotija cheese, crumbled
• 1 can black beans, drained and rinsed
• 4 teaspoons pickled red onions
• Lime wedge for serving

Instructions:

1. Preheat the oven to 450 F. Combine the red onions, sweet potatoes, and poblano peppers in a large bowl. Mix the 2 Tablespoons olive oil, 1/2 teaspoon salt and cumin, 3/4 teaspoon smoked paprika, toss together and coat. Spread the veggies across a lined baking sheet, evenly. 
2. Roast the vegetables for 25 to 30 minutes until they start browning. 
3. Remove from the oven and let cool for at least 10 minutes. 
4. In a small bowl, add the avocadoes, 1 Tablespoon cilantro, 2 Tablespoons lime juice, garlic and remaining salt. Mash together.
5. In the large bowl that was used for the vegetables, add the remaining olive oil, lime juice, cumin, smoked paprika, black beans and mix together. 
6. Divide the avocado mash between 4 bowls and top each bowl with 1 1/4 cups of vegetables, 1/3 cup black beans, 2 teaspoons cotija cheese and 1 teaspoon pickled onions. Garnish with the cilantro and lime wedges (optional). 
7. Serve and enjoy!

Nutrition Information:

Serving Size: 4

Calories: 484

Fat: 25 g

Carbohydrates: 59 g

Fiber: 17 g

Sodium: 752 mg

Sugar: 9 g

Protein: 12 g