Preheat your oven to 400°F (200°C). Chop sweet potatoes into even cubes, toss with olive oil, chili powder, cumin, smoked paprika, and salt. Roast on a baking sheet for 20–25 minutes, stirring halfway through.

In a saucepan, heat olive oil over medium heat. Sauté diced onion until soft, add minced garlic, and cook for an additional minute. Stir in black beans, broth, chili powder, and cumin. Simmer for 15–20 minutes.

Rinse 1 cup of rice, combine with 2 cups of water, a drizzle of olive oil, and salt in a pot. Bring to a boil, reduce to low, cover, and cook for 15–20 minutes. Fluff rice, stir in cilantro and lime juice.

Layer each bowl with cilantro-lime rice, roasted sweet potatoes, spiced black beans, and your favorite toppings.

Let the bowl sit for a few minutes to meld flavors before serving.