Preheat the oven to 400 degrees Fahrenheit.
Peel the sweet potato and chop into large chunks.
Add to a bowl and toss with 1 tbsp of olive oil, paprika, garlic and salt.
Add to a baking tray lined with parchment paper.
Slice the onion and peppers into thin strips and add to the baking tray.
Drizzle on top the final tbsp of olive oil to the onion and pepper.
Bake for 30 minutes or until the potatoes are easily pierced with a fork.
During the final 5 minutes, drain the black beans but do not rinse.
Add to a pan with 1 tsp chili powder, salt to taste and saute to make them warm.
Remove the veggies from the oven and assemble your bowls with a bed of rice.
Top with the roasted veggies, black beans, corn, avocado.
Whisk all of the ingredients for the dressing together and drizzle on top of the bowls.