Preheat the oven: Set to 425°F (220°C). High heat helps caramelize the sweet potatoes.

Prep the sweet potatoes: Toss the cubes with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, and a few grinds of pepper. Spread on a large sheet pan in a single layer.

Add veggies to roast: Slice half the red onion into wedges and the bell pepper into strips. Drizzle with a little oil, salt, and pepper. Add to the other side of the sheet pan or a separate pan if crowded.

Roast: Bake for 20–25 minutes, tossing once at the halfway point, until the sweet potatoes are browned at the edges and tender.

Make quick-pickled onions: Thinly slice the remaining half onion. In a bowl, mix 1/3 cup apple cider vinegar, 1/3 cup hot water, 1/2 teaspoon salt, and 1/2 teaspoon honey or maple syrup. Add onions and let sit at least 15 minutes.

Warm the black beans: In a small saucepan, add black beans with a splash of water, 1/2 teaspoon cumin, and a pinch of salt. Simmer on low for 5 minutes until warm and creamy.

Cook your base: If you haven’t already, make brown rice or quinoa according to package directions. Fluff and season with a squeeze of lime and a pinch of salt.

Mix the lime-cilantro sauce: In a small bowl, combine 1/2 cup Greek yogurt (or dairy-free yogurt), zest and juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon honey or maple syrup, a small handful of chopped cilantro, 1/4 teaspoon salt, and black pepper. Thin with a splash of water to a drizzly consistency.

Assemble the bowls: Add a scoop of rice or quinoa, top with roasted sweet potatoes and peppers, spoon over warm black beans, add avocado slices, a tangle of pickled onions, and a drizzle of the lime-cilantro sauce.

Finish with crunch and heat: Sprinkle with pumpkin seeds or corn if using, extra cilantro, and a few drops of hot sauce. Taste and adjust salt, acid, or heat.