>> source: https://github.com/user-attachments/files/24298379/Mexican.Power.Bowl.pdf
>> serves: 8
>> prep time: 30 minutes
>> cook time: 8 hours
>> total time: 8.5 hours

-- Beans
Combine the @dried black beans{2.5%cups}, @low-sodium vegetable broth{7%cups}, diced @large onion{1}, minced @garlic{6%cloves}, @ground cumin{2%tsp}, @dried Mexican oregano{1%tsp}, @smoked paprika{1%tsp} and @bay leaf{1} in a #slow cooker{}.

Cook on LOW for 7 to ~{8%hours} or HIGH for 3.5 to ~{4.5%hours}, until beans are tender.

Stir in @salt{1.5%tsp} and @fresh lime juice{2%Tbsp}. Remove bay leaf. Mash about 1 cup of beans against the side of the pot for a creamier sauce. Cool completely.

-- Sweet Potatoes
Preheat #oven{} to 425°F. Line two #baking sheets{} with parchment paper.

Place the cubed @sweet potatoes{5%large} in a large #bowl{}. Toss with @vegetable broth or water{3%Tbsp} (as liquid binder), then toss thoroughly with the dry seasoning mix: @chili powder{4%tsp}, @ground cumin{1.5%tsp}, @smoked paprika{1.5%tsp}, @garlic powder{1.5%tsp}, @dried oregano{1.5%tsp}, @salt{1.25%tsp}, and @black pepper{0.25%tsp}.

Spread cubes in a single, uncrowded layer across baking sheets. Roast for ~{40%minutes}, flipping halfway through, until tender and lightly caramelized. Cool completely.

-- Topping
Option A: Cut @corn tortillas{10} into strips. Toss with @lime juice{1%Tbsp} and @salt{0.5%tsp}. Bake at 375°F for ~{12%minutes}.

Option B: Toast @raw pepitas{1%cup} in a dry #skillet{} over medium heat for ~{5%minutes} until fragrant. Remove from heat and toss with @salt{0.25%tsp} and @cumin{0.25%tsp}.

-- Assembly
Place 1 cup of @spinach{8%cups} (or mixed greens) and 1/2 cup @cooked quinoa{4%cups} (or brown rice) in a container. Add 1/2 cup seasoned black beans and 1/2 cup roasted sweet potatoes. Add your favorite @salsa{1%cup}.

Top with your chosen crunchy topping and fresh additions right before eating: @sliced avocado{1}, @freshly chopped cilantro{1%bunch}, @diced red onion{1}, or a @wedge of fresh lime{1}.