Roasted Sweet Potato Tacos with Brussels Sprout Slaw

For the sweet potatoes:

• 2 large sweet potatoes, peeled and chopped
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• ¼ teaspoon black pepper

For the slaw:

• 1 cup shredded brussels sprouts
• 1 cup shredded purple cabbage
• 1 green onion, sliced
• ½ cup chopped cilantro
• Juice of 1 lime
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• Kosher salt and black pepper, to taste

For the tacos:

• corn tortillas
• 15 oz black beans, rinsed and drained
• 1 large avocado, seed removed and sliced
• Creamy cilantro lime dressing
• Crumbled queso fresco
• Pepitas