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

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

Remove from oven, toss the sweet potatoes, and cook for another 15 minutes. Remove, toss again, and if needed, cook for another 5–10 minutes or until sweet potatoes are tender.

Once sweet potatoes are cooked, add the drained and rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray to warm the beans and corn.

For the 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 rice is cooked through and tender.

Stir in 1 teaspoon lime zest, 2 tablespoons lime juice, cilantro, and salt/pepper to taste.

To make the sauce, combine sour cream, 1/2 teaspoon lime zest, 3 tablespoons 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, and black bean mixture. Add desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle sauce over or serve as a side. Squeeze fresh lime on top and enjoy immediately.