• 1 medium sweet potato, diced
• 1 small zucchini, cut into half moons
• 1/2 cup grape tomatoes, sliced
• 1 red bell pepper, diced
• 1/2 medium onion, cut into wedges
• 1 (15oz) can black beans, drained and rinsed
• 1/2 cup corn (if using frozen, thaw first)
• 1 jalapeño, sliced (remove seeds and chop pepper if you don't want it spicy)
• 3 garlic cloves, minced
• 2 tbsp avocado oil
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp fine sea salt
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• Freshly ground black pepper
• chopped cilantro, for serving

For the avocado crema:

• 2 medium ripe avocados
• 1 small jalapeño, seeds removed
• 3 tbsp fresh lime juice
• 1/3-1/2 cup water (more if needed to blend)
• 1/2 tsp garlic power
• 1/4 tsp salt (to taste)