1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 5–6 minutes until starting to soften and brown. 2. Add onion, garlic, and red bell pepper. Cook another 3–4 minutes until tender. 3. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook 1 minute. 4. Add rinsed rice and stir to combine. Pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is cooked and liquid absorbed. 5. Stir in black beans and cook another 2–3 minutes. Squeeze lime juice over and adjust seasoning. 6. Remove from heat, garnish with cilantro, and serve warm with optional toppings like avocado, jalapeños, or shredded cheese.