Step 1

Preheat oven to 400F

Step 2

Mix cumin, chipotle and salt together in a small bowl.

Step 3

Place onion, sweet potato and peppers on a parchment lined sheet pan. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix, tossing to coat all sides well. Use about ½ or ⅔ of the spice.

Step 4

Place in the oven for 20-30 minutes, tossing halfway through.

Step 5

NUTS: On another smaller parchment-lined pan, toss the pecans with 2 teaspoons maple syrup  and 1 teaspoon of the spice mix.  Place in the oven (on a lower rack) for 5-6 minutes, toss, and bake until lightly browned- just 2-3 more minutes.  (FYI they burn easily.) When you pull them out, give nuts a quick toss to loosen them up and “fluffen” them, so when they cool, they are easy to remove.

Step 6

Heat the seasoned beans in a small pot on the stove ( see notes) and make the slaw. Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.

Step 7

Slice the avocado.

Step 8

When the veggies are fork tender, assemble the bowls. Divide the beans among 2-3 bowls.  Divide all the veggies, placing them over the beans, and top with slaw and add the avocado.

Step 9

Serve with the Chipotle Mayo ( vegan-adaptable)  or Vegan Avocado sauce if you like, or sour cream and hot sauce– it’s fine without though too. 🙂