Spicy Potato Taco Bowl

Prep: Preheat the oven to 450 degrees. Wash and dry the produce. Peel and dice the potatoes. Dice the bell peppers and red onions, chop the cilantro and scallions, mince the garlic. Slice the avocado lengthwise, discard pit and slice thinly. Drain and rinse the beans. Line a baking sheet with parchment paper.

Combine the potatoes, sweet potatoes, 2/3 cup olive oil, garlic powder, 1 teaspoon salt and ½ teaspoon pepper until potatoes are well coated. Lay potatoes flat on a baking sheet and roast in oven until slightly browned and crispy, about 30 minutes.

Combine red onion, garlic, peppers, a splash of olive oil and a sprinkle of salt and pepper in a skillet over medium heat and sauté until onions and peppers are softened, about 5 minutes.

Add black beans and spice blend to the skillet and cook for another 5 minutes.

Layer potatoes on the bean mixture.

To serve, top with cilantro, scallions, avocado and a squeeze of lime juice. Serve immediately and enjoy!