Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.

In a large mixing bowl, add the cubed sweet potatoes and drizzle with 2 tablespoons of olive oil. Toss until fully coated, sprinkle with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper, mix well.

Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through until tender and lightly crisp.

While the sweet potatoes are roasting, rinse the rice under cold water. In a medium saucepan, combine the rice, 480 ml of water, and ½ teaspoon of salt. Bring to boil, then reduce to low, cover and simmer for 15-18 minutes for white rice.

Once the rice is done, let it stand covered for 5 minutes. Fluff with a fork, then stir in lime juice, cilantro, and optional olive oil or butter.

While the rice and sweet potatoes are cooking, heat 1 tablespoon of olive oil in a skillet. Add the diced yellow onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds.

Stir in the cumin, chili powder, oregano, smoked paprika, and salt for the taco black beans, then add the black beans and 60 ml of water or broth. Simmer for 5-7 minutes.

In another skillet, heat 1 teaspoon of olive oil over medium-high heat. Sauté the diced bell pepper for 2-3 minutes, then add the corn, salt, and pepper. Cook for another 2-3 minutes until heated through, squeeze fresh lime juice over top.

In a mixing bowl, whisk Greek yogurt, mayonnaise, hot sauce, cumin, smoked paprika, garlic powder, onion powder, and lime juice. Adjust seasoning, add water if needed to achieve desired consistency.

Slice the avocado, red onion, radishes, and dice the tomato or halve the cherry tomatoes, gather lime wedges.

To create your taco bowl, divide cilantro-lime rice into serving bowls. Top with black beans, roasted sweet potatoes, and corn-pepper mix. Add fresh toppings.

Drizzle creamy taco sauce over the top and sprinkle with cilantro and cheese. Serve immediately with lime wedges.