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Heat oven to 425F. On a baking sheet, toss sweet potatoes with olive oil, chili powder, cumin, paprika, salt and cayenne pepper. Roast for 25-30 minutes until fork tender and browned on one side.
Meanwhile make the rice, and heat the remaining olive oil over medium heat. Add garlic and cumin and cook for 1 minute. Add rice and stir to coat in oil and spices, about 30 seconds. Add water and bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes or until water is absorbed and rice is fully cooked. Fluff with a fork and stir in black beans, cilantro and lime.
In a food processor, combine all ingredients together. If you want a looser sauce, you can blend in more water, one tablespoon at a time.
To serve, spoon black bean rice in a bowl and top with sweet potatoes. Drizzle with sauce and extra herbs or green onions.