Preheat oven to 425 F.

Peel sweet potatoes and cut into 1-inch cubes. Slice bell pepper into ½ inch strips. Set aside.

In a small bowl, combine spices for roasting sweet potatoes (cumin, garlic powder, paprika, chili powder, salt and pepper). Set aside.

Line a baking sheet with parchment paper or aluminum foil. Place sweet potatoes on baking sheet and drizzle with olive oil. Sprinkle with roasting spices and toss well to coat.

Place sweet potatoes in the oven and cook for 15 mins. Remove from oven and flip potatoes over, add bell pepper slices to roasting pan with sweet potatoes and drizzle with olive oil.

Return to oven and cook for another 10-15 minutes until potatoes begin to caramelize on the edges and bell peppers are crisp tender.

While vegetables are cooking prepare the dressing by adding all dressing ingredients to a food processor or blender and pulsing until smooth. Add additional water as needed to achieve desired consistency.

Remove vegetables from oven and remove from baking sheet.

Optional step: Heat black beans, rice, and corn. Beans, rice, and corn be served warm or at room temperature.

Assemble by dividing sweet potatoes, bell peppers, rice, beans, corn and lettuce into 4 bowls and drizzling with Cilantro Lime Dressing and favorite burrito bowl toppings or garnishes (like fresh cilantro, limes, avocado slices, jalapenos, sour cream, shredded cheese).