Preheat your oven to 400°F (200°C). Wash and dice the sweet potatoes into roughly ½-inch cubes.

Toss the diced sweet potatoes with 1 tablespoon of olive oil, ½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, salt, and pepper to taste. Spread them in a single layer on a baking sheet.

Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

While the sweet potatoes are roasting, cut the beef sirloin or steak into thin strips or bite-sized pieces. In a bowl, toss the beef with 1 tablespoon of olive oil, ½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, salt, and pepper to taste.

Heat a skillet or large pan over medium-high heat. Add the seasoned beef and cook for 3-5 minutes, or until browned and cooked through to your desired level of doneness.

While the beef is cooking, dice the red onion and bell peppers into bite-sized pieces. Prepare the corn as needed (fresh, frozen, or canned). Rinse and drain the black beans.

Sauté the diced red onion and bell peppers in a separate pan with a little olive oil over medium heat for 5-7 minutes, if desired.

Once all components are cooked and prepared, divide the roasted sweet potatoes evenly among bowls.

Top with cooked beef, black beans, corn, red onion, bell peppers, and avocado slices.

Squeeze fresh lime juice over each bowl and garnish with cilantro, if desired.