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

In a large mixing bowl, combine cubed sweet potatoes with olive oil and toss to coat them evenly with seasonings.

Spread seasoned sweet potatoes onto the baking sheet and roast for 20–25 minutes until crispy and tender.

Rinse rice under cold water, then combine with water or broth and salt in a saucepan. Bring to a boil, cover, and simmer until cooked.

Fluff cooked rice with a fork, stir in lime juice, cilantro, and olive oil or butter, and keep warm.

Heat olive oil in a skillet, sauté diced onion until softened, then add minced garlic to cook until fragrant.

Add spices and black beans to the skillet, stir in water or broth, and simmer until heated through with lime juice.

In a small skillet, heat olive oil, sauté diced red bell pepper, then add corn, salt, and pepper, cooking until heated through.

In a bowl, whisk together yogurt, mayonnaise, hot sauce, spices, lime juice, salt, and pepper for the creamy taco sauce.

Prepare toppings: slice avocado, red onion, radishes, and tomatoes; chop cilantro and prepare lime wedges.

Assemble the bowls with rice, black beans, sweet potatoes, corn mix, and fresh toppings.

Drizzle the creamy taco sauce over the bowls and serve with lime wedges.