Preheat oven to 425°F. In a small bowl, combine chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper.

Peel and chop sweet potatoes into bite-sized chunks. Toss with olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture, then bake for 15 minutes.

Remove from oven, toss sweet potatoes, and bake for another 15 minutes. If needed, bake for an additional 5–10 minutes or until tender.

Add black beans, drained corn, and 1 more teaspoon of the seasoning mixture to cooked sweet potatoes. Toss to warm beans and corn.

For cilantro lime rice or quinoa, bring 2 cups of water to a boil. Stir in butter and rice; return to a boil. Reduce heat to low, cover, and simmer until cooked through and tender.

Stir in lime zest, lime juice, cilantro, and salt/pepper to taste.

For the sauce, combine sour cream, lime zest, lime juice, hot sauce, and 1/2 to 1 tablespoon of the remaining spice mixture. Whisk until smooth.

In bowls, add rice (or quinoa) as a base. Top with sweet potatoes, corn, black bean mixture, avocado, tomatoes, and cilantro. Drizzle sauce over top and serve with fresh lime.