Roasted Mexican Vegetables

Ingredients:

1 sweet potato, peeled and diced
1 zucchini, diced
1 cup grape tomatoes
1 poblano or green bell pepper, diced
1/2 red onion, cut into wedges
1-1/2 cup black beans
2/3 cup corn kernels
1 jalapeno, sliced
1 clove garlic, minced
2 tablespoons coconut oil
2 teaspoons ancho chili powder
2 teaspoons cumin
1/2 teaspoon chipotle
1/2 teaspoon oregano
salt and cayenne pepper, to taste

1 avocado
juice of 1 lime
1 small clove garlic
water

Combine all the veggies with the seasonings and roast in the oven at 425 for 25 minutes.

Combine avocado, lime, garlic, and a little water at a time in a blender until the mixture is just thin enough to drizzle.

Serve the vegetables with rice or cabbage slaw and drizzle with the avocado cream.