Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them in a large bowl with olive oil, chili powder, cumin, smoked paprika, garlic powder, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes.

Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add finely chopped onion and sauté for 3-4 minutes until soft. Stir in minced garlic and cook for an additional minute. Add black beans, vegetable broth, chili powder, and cumin, then simmer for 15-20 minutes.

Rinse 1 cup of long-grain rice under cold water. Combine with 2 cups of water, olive oil, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes. Fluff and stir in cilantro and lime juice.

Layer bowls with a scoop of cilantro-lime rice, topped with roasted sweet potatoes and warm black beans. Add toppings like lettuce, diced tomatoes, avocado, and corn.

Serve immediately, allowing customization with additional toppings like salsa, cheese, and jalapeños.