Wash, peel (if desired) and cut sweet potatoes and cauliflower into appropriate sizes so they cook at the same rate.
Use any vegetables (great way to use up leftovers or food scraps) - broccoli, brussel sprouts, mini potatoes, and carrots work well too!
Place veggies on prepared sheet pan, drizzle 1 tbsp of oil and taco seasoning or store-bought taco seasoning. Toss to incorporate.
Arrange into a single layer on the baking sheet and place in oven for ~20 minutes (flip at 10 minutes) or until tender.
Beans
Meanwhile, sauté garlic and onions in 2 tsp oil over medium heat until fragrant (5-8 minutes).
Add the beans, chopped cilantro, and a squeeze of lime juice. Season with S&P. Stir together until warmed through. Remove from heat and place in serving dish.
Additional Bowl Ingredients
Prepare the additional bowl ingredients eg. tomatoes, avocados, etc.
Putting It All Together
Place greens in a bowl, then a pile of rice, a pile of beans, a pile of baked veggies, fresh vegetables, sprinkle with garnishes, and drizzle with sauce.
For buffet style: put each component in its own dish on the table, give everyone a bowl, and enjoy the chaos!
Notes
Rice - use any rice like brown, white, basmati, cauliflower rice, etc.Sauce - Tex-Mex cashew cream or sweet and spicy tahini are two family favorites, but try a variety of sauces. The sauce can be stored in the fridge in a jar all week to be drizzled onto everything from tacos and baked veggies to bowls and burritos.Beans - black beans are a favorite but use chickpeas, pinto beans or whatever you have on hand.