Preheat your oven to 400°F (200°C).

Peel and dice the sweet potatoes into bite-sized pieces, then toss with olive oil, cumin, smoked paprika, salt, and black pepper.

Spread the sweet potatoes on a baking sheet and roast for about 25 minutes, stirring halfway through.

In a blender, combine avocado, lime juice, cilantro, and garlic. Add a drizzle of olive oil and blend until smooth.

In a mixing bowl, combine the roasted sweet potatoes, black beans, corn, and bell pepper. Mix thoroughly.

Serve the mixture in bowls, drizzling with the avocado lime dressing.