Preheat your oven to 425°F (220°C). In a mixing bowl, toss cubed sweet potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. Spread the sweet potatoes on a baking sheet in a single layer, ensuring they aren’t overcrowded. Roast for about 25 minutes, flipping halfway through, until they are tender and slightly caramelized.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped red onion and sauté for 2-3 minutes until it becomes translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant. Next, add black beans along with your desired spices, cooking until they are heated through. Drizzle lime juice over the beans right before removing the skillet from heat to enhance the flavors.

In a small bowl, combine Greek yogurt (or sour cream), adobo sauce, lime juice, maple syrup, minced garlic, and a pinch of salt. Whisk the mixture until smooth and creamy. Taste and adjust seasoning as needed, adding more lime juice for brightness or maple syrup for sweetness.

In each serving bowl, begin by layering cooked rice or quinoa as the base. Top with a generous portion of roasted sweet potatoes, followed by the seasoned black beans. Add fresh arugula and diced avocado on top for creaminess and texture. Finally, drizzle the Chipotle lime crema over the assembled bowls.