Oaxacan Bowl

SPICE SEASONING

• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt

SHEET PAN INGREDIENTS

• 1 sweet potato, cut into 1 inch chunks
• 1 red onion, cut into 1 inch chunks
• 8-10 baby bell peppers
• 1/2 c pecans
• 2 tbsp maple syrup

CABBAGE SLAW

• 1/2 c shredded red cabbage
• 2 tbsp olive oil
• 1/4 c cilantro, chopped
• 2 tsp ground coriander
• 2 tbsp lime juice
• s&p

TO ASSEMBLE

• 2 cans of black beans (seasoned and heated through)
• Avocado
• Microgreens
• Avocado dressing

1. Preheat oven to 400.
2. Add the sweet potato, onion, and peppers on a parchment lined sheet tray.
3. Sprinkle with 1/2 of the spice seasoning, drizzle with olive oil, and place in the oven.
4. Coook for approximately 25 minutes, tossing halfway.
5. Meanwhile, add the pecans to a parchment lined pan, drizzle with maple syrup, and sprinkle with some of the spice seasoning.
6. Add the pan to the bottom rack of the oven for about 5-7 minutes.
7. Combine the cabbage slaw ingredients in a bowl and set aside.
8. TO ASSEMBLE
9. Layer the bowls: black beans, red onions, sweet potatoes, mini peppers, spiced pecans, cabbage slaw, avocado, and micro greens.
10. Serve with dressing.