1 TBLSP olive oil
2 cloves garlic
1 tsp cumin
1 TBLSP chili powder
salt/pepper to taste
2 Med Sweet potatoes, diced
1 red onion diced
1 lg red pepper diced
1 jalapeno chopped
2 cans black beans

1 TBLSP olive oil 2 cloves garlic 1 tsp cumin 1 TBLSP chili powder 2 Med Sweet potatoes, diced 1 red onion diced 1 lg red pepper diced 1 jalapeno chopped 2 can s black beans

Preheat oven to 400
In a medium bowl, mix together the olive oil, garlic, cumin, chili powder, salt, pepper until combined. Add chopped veggies and toss to coat. Spread veggies on the baking sheet in one layer. Roast in preheated oven for 20-30 minutes, stirring occasionally, until tender and beginning to brown and carmelize. Stir in the black beans, return to oven until beans are heated.
To assemble bowls, spoon rice into bowl and top with the roasted veggies. Then top with desired toppings, salsa, sour cream, cheese, etc.