Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed sweet potatoes with avocado oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
Step 3: Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Step 4: While the potatoes roast, prepare the rice by bringing the water or broth to a boil, adding the rice, then simmering covered for 15 minutes. Once cooked, stir in the lime zest and half of the cilantro.
Step 5: In a small saucepan, warm the black beans over medium heat with a squeeze of lime juice and a pinch of salt.
Step 6: Assemble the bowls by dividing the cilantro lime rice among four bowls. Top with the roasted sweet potatoes, warm black beans, corn, and sliced avocado.
Step 7: Garnish with the remaining cilantro and your choice of optional toppings like salsa or pickled onions.