Preheat oven to 425 degrees F.
Cube your sweet potatoes into 2-bite sized chunks and add to a large mixing bowl along with the sliced red bell peppers, green bell peppers, and onions.
Drizzle with olive oil, chili powder, kosher salt, garlic powder, cumin, smoked paprika, and onion powder. Toss to evenly coat.
Add vegetables to a Silpat or parchment-lined rimmed baking sheet and bake for about 20 minutes or until the sweet potatoes are soft.
Remove from the oven.
While the potatoes are roasting add water to a medium-sized pot and set over high heat.
Once the water starts to boil add in the rice, cover, and reduce heat.
Cook for about 20 minutes or until the water is absorbed and the rice is fully cooked.
Remove the rice from the heat and stir in lime juice and minced cilantro, stir to combine and set aside.
To assemble bowls add rice and top with black beans, sweet potatoes, peppers, onions, garnish with crumbled cotija cheese, and minced cilantro, and drizzled with homemade cilantro vinaigrette.