Ingredients
For the Roasted Sweet Potatoes:
* 2 medium sweet potatoes, peeled and diced
* 2 tbsp extra-virgin olive oil
* 1 tsp smoked paprika
* 1 tsp chili powder
* 1/2 tsp ground cumin
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp kosher salt
* 1/4 tsp freshly ground black pepper
### For the Southwest Bowl:
* 2 cups cooked cilantro-lime rice
* 1 can (15 oz) black beans, drained and rinsed
* 1 cup charred corn kernels
* 1 cup cherry tomatoes, halved
* 1 avocado, sliced
* 1/4 cup diced red onion
### For the Creamy Chipotle Lime Dressing:
* 1/2 cup plain Greek yogurt
* 1 tbsp mayonnaise
* 2 tbsp fresh lime juice
* 1 tbsp extra-virgin olive oil
* 1 tsp chipotle chili powder
* 1 tsp honey
* 1/4 tsp garlic powder
* 1/4 tsp kosher salt
### For Garnish (optional):
* Fresh cilantro, chopped
* Crumbled cotija cheese
* Lime wedges
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
3. Spread the sweet potatoes into a single layer and roast for 25–30 minutes, turning halfway through, until tender and caramelized.
4. Whisk together the Greek yogurt, mayonnaise, lime juice, olive oil, chipotle chili powder, honey, garlic powder, and salt until smooth.
5. Warm the cilantro-lime rice, black beans, and charred corn.
6. Divide the rice evenly among four serving bowls.
7. Arrange the roasted sweet potatoes, black beans, charred corn, cherry tomatoes, avocado, and red onion over the rice.
8. Drizzle generously with the creamy chipotle lime dressing.
9. Garnish with chopped cilantro, crumbled cotija cheese, and fresh lime wedges.
10. Serve immediately while the sweet potatoes are warm.