Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and garlic powder until well coated. Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 20–25 minutes, turning halfway through, until they are caramelized and fork-tender.

While the sweet potatoes roast, heat a tablespoon of olive oil in a skillet over medium heat. Add chopped onions and sauté until softened, about 3–4 minutes. Stir in minced garlic and cook for an additional minute. Mix in the black beans, vegetable broth, chili powder, and cumin; let this simmer for 15–20 minutes, mashing some beans to thicken the mixture slightly.

In a medium saucepan, combine rinsed rice with water, a splash of olive oil, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15–20 minutes or until the water is absorbed and the rice is tender. Once cooked, fluff the rice with a fork and mix in chopped cilantro and fresh lime juice to awaken the flavors.

Grab your favorite serving bowls and start layering your Sweet Potato Taco Bowl. Begin with a generous scoop of cilantro-lime rice at the base, followed by a portion of roasted sweet potatoes and a hearty scoop of the spiced black beans.

Top your creation with a selection of toppings like diced avocado, chopped tomatoes, crisp lettuce, corn, and a drizzle of salsa or hot sauce.