Preheat your oven to 425°F (220°C). Begin by cubing the sweet potatoes and tossing them in a bowl with olive oil, garlic powder, paprika, salt, and pepper. Spread the sweet potatoes evenly on a baking sheet lined with parchment paper. Roast for about 25 minutes, turning halfway through, until they’re golden brown and fork-tender.

While the sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped red onion and sauté for 2-3 minutes until it becomes translucent. Stir in the minced garlic, cooking for an additional 30 seconds for a fragrant aroma, before adding in the black beans, cumin, and spices, stirring until heated through, about 3-4 minutes.

In a medium bowl, whisk together the Greek yogurt, adobo sauce, lime juice, maple syrup, minced garlic, and salt until you achieve a smooth and creamy consistency. This Chipotle lime crema will add a delightful zing to your Sweet Potato Black Bean Bowls, so set it aside while the other components finish cooking.

To put together your Sweet Potato Black Bean Bowls, start by layering a generous scoop of cooked rice or quinoa at the bottom of each serving bowl. Next, add the roasted sweet potatoes and sautéed black beans on top. Finish the assembly with a handful of fresh arugula and diced avocado for creaminess and nutrition.

Before serving, generously drizzle the prepared Chipotle lime crema over the bowls, ensuring every bite is bursting with flavor. Garnish with fresh cilantro and a wedge of lime on the side for an extra zesty kick. These Sweet Potato Black Bean Bowls are now ready to be enjoyed!