Preheat and Prepare: First, preheat your oven to 220°C (200°C fan). Line a large baking tray with baking parchment. This prevents the potatoes from sticking and makes clean-up much easier.

Season the Sweet Potatoes: In a large mixing bowl, add the cubed sweet potatoes, olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss everything together until the potato cubes are evenly coated in the oil and spices. What works best for me is using my hands to really work the spices in.

Roast the Potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking tray. It's important not to overcrowd the pan, as this will cause them to steam instead of roast. Use two trays if necessary. Roast for 20-25 minutes, flipping them halfway through, until they are tender on the inside with slightly caramelised, crisp edges.

Prepare the Bowl Fillings: While the potatoes are roasting, you can prepare the rest of the ingredients. In a medium bowl, combine the drained black beans, sweetcorn, and finely diced red onion. Set aside.

Make the Dressing: In a small bowl, whisk together the Greek yoghurt, lime juice, and a pinch of salt. If the dressing is too thick for your liking, add a tablespoon of water and whisk again until it reaches a smooth, drizzly consistency.

Assemble Your Bowl: Once the sweet potatoes are cooked, remove them from the oven. To assemble, divide the roasted sweet potatoes among four bowls. Top with a generous spoonful of the black bean and corn mixture.

Add Final Touches: Arrange the sliced avocado and halved cherry tomatoes in each bowl. Drizzle generously with the lime-yoghurt dressing and finish with a sprinkle of fresh, chopped coriander before serving.