Preheat your oven to 425°F (220°C). Cube the sweet potatoes and toss them with olive oil, garlic powder, paprika, salt, and black pepper. Spread them on a baking sheet and roast for about 25 minutes.

In a medium skillet, heat olive oil over medium heat. Add diced red onion and sauté for 2–3 minutes. Then stir in minced garlic, black beans, cumin, chili powder, and oregano. Heat for another 5 minutes, mixing in lime juice before removing from heat.

In a separate bowl, combine Greek yogurt, adobo sauce, lime juice, maple syrup, and minced garlic. Whisk until smooth.

Start with a base of cooked rice or quinoa in each bowl. Layer the roasted sweet potatoes, sautéed black beans, arugula, diced avocado, and sliced red onion. Drizzle with Chipotle lime crema before serving.