Start by cooking the brown rice according to package directions. Allow to cool before assembling the final bowls.
Peel the sweet potatoes and chop into bite-sized chunks. Slice the bell peppers and set aside.
Toss the potatoes with 3 tablespoons olive oil, paprika, and chipotle chili powder.
Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced peppers and toss around with the remaining 1 tablespoon oil.
Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.
Remove and toss on the tray with the rinsed and dried black beans.
Allow these roasted veggies to cool down to just above room temperature.
While everything is cooking, in a small bowl, combine all of the dressing ingredients (mayo, lime juice and zest, ground cumin, paprika, chili powder, and Sriracha) and whisk together until completely combined.
Prep the toppings: chop cilantro, slice an avocado, slice a jalapeno, and slice a lime.
Make the bowls: fill a bowl with cooked and cooled rice, top with cooled veggies and beans, and add toppings and dressing.
*Chipotle chili powder is just a variety of chili powder with all the other seasonings. Regular chili powder will work fine.