Preheat oven to 400 degrees. Toss the sweet potatoes, and onions & peppers separately, in 1 tbsp each of olive oil and 1tsp each of the cumin. Add salt and pepper to taste. Place sweet potatoes on a baking sheet and onions & peppers on a separate baking sheet, and roast the sweet potatoes for approximately 20 minutes, till fork tender. Roast the peppers & onions for approximately 10 minutes. Set both aside
While vegetables are roasting, warm the black beans and prepare condiments.
Assemble 4 bowls by layering equal amounts of black beans, sweet potatoes, onions & peppers. Top with about 1 cup of warm carnitas, then garnish with your desired toppings.
Store leftovers in the fridge for 3-5 days, making sure to keep garnishes separated.Here is the recipe for the Slow Braised Carnitas used in this recipe: https://www.howewelive.com/slow-braised-carnitas-tacos/