Preheat oven to 425 degrees. 

Seasoning Mixture: In a small bowl, combine chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper. Stir and set aside. 

Sweet Potatoes:  Peel sweet potatoes and cut into bite-sized chunks.  In a large bowl, or on a large baking sheet pan, toss potatoes with olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated, then transfer to baking sheet, if mixing in a bowl, then bake at 425 degrees for 15 minutes. 

Remove pan from oven, toss around sweet potatoes and roast another 15 minutes.  Remove, toss around, and if needed, cook another 5–10 minutes or until sweet potatoes are tender.

Remove pan from oven and add drained and rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray to warm beans and corn. 

Rice or Quinoa:  While sweet potatoes are roasting, start rice or quinoa.   If using rice, rinse well.  Bring 2 cups of chicken stock to a boil, over medium-high heat.  Stir in butter and rice or quinoa; return to a boil.  Reduce heat to low, cover, and simmer until rice or quinoa is cooked through and tender (according to package directions).   Stir in lime zest, lime juice, cilantro, and salt/pepper to taste.

Make the Sauce: Combine sour cream, lime zest, lime juice, hot sauce and 1/2 to 1 tablespoon of remaining spice mixture.  Whisk until smooth.

Assemble Bowls:  Add rice (or quinoa) as a base.  Top with sweet potatoes, corn and black bean mixture.  Add topping of choice, such as avocado, tomatoes, and additional cilantro.  Drizzle sauce over.  Squeeze on some fresh lime juice and enjoy immediately!

For leftovers, store sweet potato mixture and sauce separately in refrigerator.

Makes 6 bowls.