Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them with olive oil and a pinch of salt. Spread evenly on a baking sheet lined with parchment paper.

Roast the sweet potatoes for 12-15 minutes until tender and golden brown. Set aside to cool slightly.

In a medium saucepan, heat olive oil over medium heat, then sauté minced garlic until fragrant. Add basmati rice, vegetable broth, lime juice, and salt. Bring to a boil, cover, and simmer for 20 minutes until rice is fluffy.

In a large skillet, add olive oil and toss in roasted sweet potatoes and black beans. Sprinkle in spices and cook for 5 minutes until heated through.

Add cooked rice to the skillet, gently fold together, and heat for an additional 1-2 minutes.

Spoon into bowls and top with avocado, red onion, cilantro, and lime wedges. Adjust toppings as desired.