This dish used up the following leftovers: black beans, sweet potatoes, and shredded carrots.  I also added some cilantro, nutritional yeast, tempeh, sriracha, and salsa for an easy and delicious lunch.  You could also add avocado if you happen to have some around.

I seasoned the tempeh with smoked paprika, cumin, balsamic vinegar, black pepper and a little salt and pan fried it.