Start by peeling and chopping the onion and garlic cloves and add them to a saucepan with the olive oil.

Sauté the onions and garlic until they get translucent and golden and season them with black pepper, bay leaf, cumin, and oregano.

Add 2 cups of previously soaked beans or canned beans to the saucepan.

If you’re using canned beans, get rid of the liquid because its sodium content is usually too high.

Depending on how salty your canned beans are, you can now add a pinch of salt.

Cook them in low to medium heat for 10 to 15 minutes if using canned beans or for 1 to 2 hours on low heat if using soaked beans.

Throw some chopped roasted sweet potatoes to a medium skillet with a tablespoon of olive oil - I like to leave mine to sauté for a little bit longer so they get golden and crispy on the edges

Add chopped red bell peppers and cherry tomatoes to the skillet with and let them cook.

Cook some quinoa and add 3 tbsp to a bowl, along with 3 tbsp of previously cooked black beans.

Join in the potatoes, roasted tomatoes, and bell peppers.

Then add some avocado slices, some fresh parsley or cilantro, and a lime wedge.

You can season your bowl with some fresh grind black pepper, sea salt, and lime juice.

If you want you can also prepare a simple lime dressing by mixing all the lime dressing ingredients.