Ingredients:

  • 2 cups cauliflower florets, cut into bite-sized pieces
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 1 large red bell pepper, de-seeded and chopped into 1-inch strips
  • 1 medium red onion, sliced into thick wedges
  • 15 oz black beans, rinsed and dried
  • 1.5 tbsp avocado oil
  • 1 tbsp fresh lime juice
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp chili powder
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large stainless steel mixing bowl, combine the cauliflower, sweet potato, red bell pepper, and red onion.
  3. Drizzle the vegetables with avocado oil. In a small bowl, whisk together the smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Sprinkle the spice blend over the vegetables and toss thoroughly to create a 'spice-seal'.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
  5. Remove the pan from the oven, add the dried black beans to the tray, and toss lightly. Roast for an additional 5 minutes until vegetables are tender-crisp and charred at the edges.
  6. Remove from the oven and immediately drizzle with fresh lime juice to brighten the flavors before serving.