2cupsblack beansfrom two 15 ounce cans, drained and rinsed
srirchaoptional, to taste
Preheat the oven to 425 degrees F.
Toss the potatoes, 1 tablespoon olive oil and 1 tablespoon Cajun seasoning in a large bowl until combined. Evenly layer on a large sheet pan. Try not to overlap any potatoes. Bake for 20 minutes at 425 degrees F.
Meanwhile, toss together the squash, zucchini, 1 teaspoon olive oil and 1 teaspoon Cajun seasoning in the same bowl the potatoes were tossed in.
Remove the potatoes from the oven after 20 minutes and move to one half of the baking sheet. Add the squash to the other side of the baking sheet and roast another 25-30 minutes, or until the potatoes are crispy.
Add all pesto ingredients to a food processor or blender except for the olive oil. Process on high until roughly chopped. With the processor running, slowly pour in the olive oil. Makes 8 ounces of pesto.
Makes four bowls. Assemble one bowl with ¼ of the roasted vegetables and potatoes, ½ cup black beans, ¼ avocado, 1 heaping tablespoon pesto and a drizzle of sriracha. Enjoy!