Preheat oven to 400 degrees. Drizzle your sweet potato with olive oil and season with the salt and pepper. Pierce potato 3 or 4 times with a fork and wrap in foil then bake for 30-40 minutes.

While your potato is baking, place chopped kale in a bowl and squeeze your lemon into the bowl along with salt and pepper. Massage lemon juice and spices into kale with your hands.

Separate kale evenly into two bowls and shred each carrot into each bowl.

Chop red onion and add into each bowl depending on preference. Drain and rinse black beans and evenly distribute into each bowl.

In a small bowl whisk together 2tbsp olive oil, 2tsbp apple cider vinegar, 2tsp paprika, and 2tsp onion powder. Evenly pour into each bowl.

Once sweet potato is done, cut in half and place one half in each bowl and garnish with Cilantro. Serve immediately.