Spice Rub
2 teaspoons cumin
1 teaspoon ground chipotle (or swap out a mix of smoked paprika and chili powder)
1/2 teaspoon kosher salt
Sheet Pan ingredients
1/2 a red onion, cut in 1/2 inch wedges
1 medium yam or sweet potato- diced into 3/4 inch cubes ( leave skin on)
8 baby bell peppers, cut in half (or 1 regular red or yellow bell pepper, cut into strips )
1/2 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
1/4 of a a red cabbage, shredded
1 tablespoon olive oil
1/4 cup chopped cilantro or scallions or both
1 teaspoon coriander
1/8 teaspoon kosher salt
1 tablespoon lime juice
Preheat oven to 400F.
Mix cumin, chipotle and salt together in a small bowl.
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 1/2 or 2/3 of the spice.
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 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, top with slaw and add the avocado.
Serve with chipotle mayo