• 1 can of black beans
  • 1 green bell pepper
  • 1 onion
  • 1 large sweet potato
  • 1-2 cloves minced garlic
  • 1 T cumin
  • 1 tsp paprika
  • 1/2 head of purple cabbage
  • 1 cup lettuce or greens of choice
  • 1 Tomato
  • 1 Avocado
  • 1 Lime
  • Sea salt to taste

Cooking Instructions

  1. Preheat oven to 375
  2. Wash sweet potato and chop into bite-sized pieces (can leave the skin on if well cleaned)
  3. Spread out potato chunks on a lined baking sheet tossed with avocado oil and seasoned with salt and pepper
  4. Bake sweet potato until fork tender; ~30-35 minutes
  5. While potatoes are baking, add a drizzle of avocado oil to a  pan on low
  6. Add minced garlic and chopped green peppers; heat over medium
  7. Once fragrant, add the entire can of black beans, cumin and paprika; increase heat to high. Once boiling, reduce to lowest heat and stir occasionally to keep warm until serving
  8. While beans are warming through, chop cabbage into shreds
  9. Cut lime and squeeze ½ of the lime over cabbage and mix to combine; add salt to taste
  10. Chop lettuce and tomato into bite sized pieces
  11. Assemble bowls:add a large scoop of raw cabbage to your plate/bowl, top with ~ ½ cup sweet potato cubes,½ cup black beans and lettuce/tomato
  12. Add ~ 1/3  sliced avocado over top and squeeze with other lime half; add salt to taste