Step 1

Cut potatoes in 1/2-inch dice (peeling optional). Toss the cut potatoes in the tablespoon of oil, ancho chili powder, and 1/2 teaspoon of salt. Bake at 425 ºF for 25 minutes, stirring halfway through, or until potatoes are tender and golden.

Step 2

Heat up a large skillet over medium heat. Add 2 teaspoons of oil then the zucchini and a sprinkle of salt. Pan fry until golden, about 5 minutes. Season with salt and pepper to taste.

Step 3

Assemble your bowls: add cooked rice to the bottom, then top with black beans, roasted potato, zucchini, and avocado. Sprinkle on minced cilantro and jalapeño for garnish, then drizzle with hot sauce or spoon on salsa. Squeeze lime juice on to taste.