- 2 teaspoons cumin
- 1 teaspoon ground chipotle ( or swap out a mix of smoked paprika and chili powder)
- ½ teaspoon kosher salt
Sheet Pan ingredients
- ½ a red onion, cut in ½ inch wedges
- 1 medium yam or sweet potato- diced into ¾ inch cubes ( leave skin on)
- 8 baby bell peppers, cut in half (or 1 regular red or yellow bell pepper, cut into strips )
- ½ cup pecans
- 2 teaspoons maple syrup
- 1 15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans ( see notes)
Quick Cabbage Slaw
Preheat oven to 400F
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.
Place in the oven for 20-30 minutes, tossing halfway through.
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.
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.
Slice the avocado.
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.
If using unseasoned black beans, drain, rinse and jazz them up with ⅛ teaspoon salt, ½ teaspoon cumin and ½ teaspoon chili powder. Add a little water so they don’t burn, like 1/4 cup. You could also add sautéed onion and garlic, and canned green chilies, or canned chipotles (the adobo sauce from the can is especially nice.) If using seasoned black beans, no need to drain.