Start by washing and chopping your fresh vegetables. Dice the broccoli into bite-sized florets, slice the mushrooms, and peel and cube the sweet potatoes. Rinse the black beans in a colander under cold water to reduce sodium.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and broccoli to the pan, sautéing for about 5-7 minutes until the mushrooms are golden and the broccoli is tender.

Once the vegetables are cooked, stir in the rinsed black beans or lentils. Sprinkle a mix of your favorite spices, such as cumin and paprika, then cook for an additional 3-5 minutes until heated through.

If you're making tacos, use the remaining time to warm whole wheat tortillas in a separate pan over low heat for about 1-2 minutes per side. For a bowl, prepare a base of cooked quinoa or your choice of grains.

To finish, slice fresh avocados and add a generous dollop atop each taco or bowl.