Preheat your oven to 425°F (220°C).

Wash and peel the sweet potatoes, then dice them into 1-inch cubes.

Toss the sweet potato cubes with olive oil, chili powder, cumin, garlic powder, and a pinch of salt in a large bowl.

Spread the seasoned sweet potatoes on a baking sheet in a single layer.

Roast the sweet potatoes in the preheated oven for about 25-30 minutes, flipping halfway through.

While the sweet potatoes are roasting, rinse and drain the black beans.

In a medium saucepan, heat the black beans with corn over medium heat until warm, about 5-7 minutes.

Prepare the toppings: slice the avocado, halve the cherry tomatoes, and chop the cilantro.

Once the sweet potatoes are done, remove them from the oven and let cool slightly.

Assemble the taco bowls: Start with a base of roasted sweet potatoes, followed by the warm black bean and corn mix. Top with avocado, tomatoes, cilantro, and a squeeze of lime juice.