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

In a large bowl, add cubed sweet potatoes and drizzle with olive oil, tossing to coat.

Sprinkle smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper over sweet potatoes and toss until coated.

Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through.

Rinse the long-grain rice under cold water and combine with water (or broth) and salt in a saucepan. Bring to a boil, then reduce heat and simmer until cooked.

Fluff the rice and stir in lime juice, cilantro, and optional olive oil or butter.

In a skillet, heat olive oil and sauté diced onion for 3-4 minutes, then add minced garlic and cook for another 30 seconds.

Add ground cumin, chili powder, oregano, smoked paprika, and salt to the skillet, then stir in black beans and water. Simmer for 5-7 minutes, mashing some beans to create a creamy texture.

In a small skillet, heat olive oil and sauté red bell pepper for 2-3 minutes, then add corn, salt, and pepper, cooking for another 2-3 minutes.

In a small bowl, whisk together Greek yogurt, mayonnaise, hot sauce, spices, and lime juice. Adjust consistency with water if needed.

Prepare fresh toppings by slicing avocado, red onion, radishes, and dicing tomatoes.

Assemble the bowls by dividing rice, black beans, and roasted sweet potatoes. Top with corn and pepper mix, fresh toppings, and drizzle with taco sauce.

Serve immediately with lime wedges.