Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup. Toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.

Roast the potatoes: Spread potatoes in a single layer. Roast 20–25 minutes, flipping once, until the edges are crisp and the centers are tender. Tip: Don’t crowd the pan or they’ll steam instead of crisp.

Sauté the veggies: Heat the remaining 1 tablespoon olive oil in a skillet over medium. Add red onion and bell pepper with a pinch of salt. Cook 5–7 minutes until soft and slightly charred at the edges.

Warm the beans: Add rinsed black beans to the skillet with the onions and peppers. Season with a pinch of cumin and salt. Cook 2–3 minutes until heated through and glossy.

Make a quick lime-cilantro drizzle (optional but great): In a small bowl, mix 2 tablespoons plain yogurt (or dairy-free yogurt), the juice of half a lime, a tablespoon of chopped cilantro, a splash of water to thin, and a pinch of salt. Stir until pourable.

Build your bowls: Start with a scoop of warm rice or quinoa. Add roasted sweet potatoes and the bean-pepper mixture. Top with avocado, more cilantro, and any extras you like. Squeeze lime over everything. Finish with the drizzle if using.

Taste and adjust: Add another pinch of salt, more lime, or a sprinkle of chili flakes if you want heat. Serve right away.