Mexican Corn Bowl

Preheat oven to 350F. Line a baking sheet with parchment paper.
Season the sweet potato with salt and black pepper and spread on baking sheet.
Bake for about 20 minutes or fully cooked.
Heat 1 tsp sunflower oil and sauté onions and garlic until brown.
Add the cherry tomatoes, jalapeno, corn, and vegetable broth and cook for about 5-8 minutes.
Add cilantro, paprika, onion powder, oregano, and sea salt. Simmer for another 5 minutes.
Scoop ½ cup of freekeh or grain of your choice in the center of a bowl and add the greens around it.
Add the sweet potatoes, sauce, and garnish with the sliced avocado.