Roasted Sweet Potato Tacos with Brussels Sprout Slaw

For the sweet potatoes:

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

For the slaw:

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

For the tacos:

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