Roasted Sweet Potato Black Bean Bowl

For the sweet potatoes:

• 2 medium sweet potatoes, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Kosher salt and black pepper, to taste

For the black beans:

• 1 tablespoon olive oil or avocado oil
• 1/2 medium red onion, diced
• 1 red bell pepper, seed removed and diced
• 2 cloves garlic, minced
• 2 15 oz Cans Black Beans
• 1/3 cup chopped cilantro
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 tablespoon lime juice

For the chipotle lime crema:

• 1 cup plain Greek yogurt or sour cream
• 1 tablespoon adobo sauce, from canned chipotle chiles in adobo
• 1 tablespoon lime juice
• 1 teaspoon pure maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt

For assembling the bowls:

• 4 cups chopped romaine lettuce, or greens of choice
• 2 cups cooked rice or quinoa
• 2 avocados, chopped
• pickled red onions
• cilantro sprigs
• pepitas, for sprinkling on top