Roasted Sweet Potato and Black Bean Taco Bowls

Heat the oven to 425°F (220°C). Toss cubed sweet potato and sliced bell pepper with a small amount of oil and your preferred spices, then roast until tender and browned, turning once. Meanwhile, warm rinsed black beans and prepare shredded cabbage, chopped tomato, avocado, lime, and cilantro. Divide the roasted vegetables and beans between two bowls, add the fresh toppings, and finish with lime. Use a clean cutting board and refrigerate leftovers within two hours. Portions and toppings are flexible; the recipe is a meal idea, not a guaranteed weight-loss method. #WeightLossRecipes #TacoBowl #BlackBeans #HealthyDinner