Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into bite-sized cubes, then toss them in a mixing bowl with olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet lined with parchment paper and roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.

While the sweet potatoes are roasting, drain and rinse the black beans. In a skillet over medium heat, add a splash of olive oil and sauté the red onion for about 3-4 minutes until it becomes translucent. Stir in the black beans and corn, cooking for another 5 minutes until heated through, and season with salt and pepper to taste.

Once the sweet potatoes are perfectly roasted, layer the roasted sweet potatoes in serving bowls, followed by the warm taco filling.

Slice the avocado and arrange it atop the warm ingredients in each bowl. Sprinkle fresh cilantro over the top, adding beautiful herbaceous notes. Serve lime wedges on the side for squeezing.

For an extra touch of creaminess, add a dollop of sour cream or Greek yogurt, and crumble feta cheese on top.