Preheat your oven to 400°F (200°C). Peel and cube 2 large sweet potatoes into even pieces. Toss the cubes with 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and salt to taste. Spread on a baking sheet and roast for 20–25 minutes, turning halfway through.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes until softened. Stir in 2 cloves of minced garlic and cook for another minute. Add 1 can of drained black beans, 1 cup of vegetable broth, 1 teaspoon of chili powder, and salt. Bring to a simmer and cook for 15–20 minutes.

Rinse 1 cup of long-grain rice under cold water until clear. In a pot, combine rice, 2 cups of water, a pinch of salt, and 1 tablespoon of olive oil. Boil, then lower heat, cover, and simmer for 18–20 minutes. Fluff with a fork and mix in chopped cilantro and juice of 1 lime.

In large bowls, layer a scoop of cilantro-lime rice as your base. Top with roasted sweet potatoes and black beans.

Add customizable toppings like shredded lettuce, diced tomatoes, avocado, corn, red onion, salsa, sour cream, jalapeños, and hot sauce.

Serve warm and enjoy the vibrant flavors of your Sweet Potato Taco Bowl!