Preheat your oven to 400°F (200°C).

On a large baking sheet, spread out the diced sweet potatoes and drizzle with olive oil. Season with chili powder, smoked paprika, cumin, salt, and pepper.

Place the baking sheet in the oven and roast for 20–25 minutes, stirring halfway through until tender and caramelized.

While the sweet potatoes are roasting, warm black beans and corn in a medium saucepan over medium heat for 5–7 minutes.

Cook rice or quinoa according to package instructions (15–20 minutes).

In serving bowls, layer cooked rice or quinoa, roasted sweet potatoes, black beans, and corn. Top with sliced avocado.

Garnish with chopped cilantro and lime juice, adding optional toppings as desired.