Heat the oven: Set to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.

Prep the sweet potatoes: Cut into 3/4-inch cubes. Toss with 1–2 tablespoons oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Add a drizzle of maple syrup if you like caramelized edges.

Roast until tender and golden: Spread potatoes in a single layer. Roast 25–30 minutes, flipping once. They’re done when edges are browned and centers are soft.

Warm the beans: In a small pot, combine rinsed black beans with 1/2 teaspoon cumin, a pinch of garlic powder, salt to taste, and a splash of water. Simmer on low 5–7 minutes until warm and seasoned.

Cook or reheat your grain: If using rice or quinoa, have about 3–4 cups cooked and warm. Fluff with a fork and season with a pinch of salt and lime zest for brightness.

Quick-sauté veggies (optional): In a skillet with a little oil, cook the bell pepper, red onion, and corn 3–4 minutes with a pinch of salt and smoked paprika. Keep them crisp-tender for texture.

Make the lime-tahini sauce: Whisk 1/4 cup tahini (or vegan yogurt) with 2 tablespoons lime juice, 1 small grated garlic clove, a pinch of salt, and 2–4 tablespoons water until pourable. Adjust with more lime or water as needed. Stir in chopped cilantro if you like.

Prep fresh elements: Slice avocado, chop cilantro, and rinse a handful of greens. Squeeze some lime over the avocado to keep it bright.

Assemble the bowls: Add a base of grains and greens. Top with roasted sweet potatoes, warm black beans, pepper-onion-corn mix, and avocado.

Finish with flavor: Spoon on the lime-tahini sauce, add a squeeze of lime, sprinkle cilantro, and add salsa or hot sauce to taste.