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Preheat the oven to 400°F.
Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
Peel and large dice sweet potatoes. Transfer to a baking sheet pan.
Peel and mince garlic. Add half to the baking sheet with the sweet potatoes, along with nutritional yeast, oil, and spices; toss to combine, then spread out in an even layer. Place remaining garlic in a small bowl and set aside.
Place sweet potatoes in the oven and bake, flipping halfway through, until fork-tender, about 20 minutes.
Meanwhile, juice lime into the bowl with the garlic; add mayo and whisk to combine the aioli. Set aside.
Small dice tomatoes. Peel and small dice onion.
Heat a large pot over medium-high heat.
Once the pot is hot, add oil and swirl to coat the bottom. Add tomatoes, onion, vinegar, chili-garlic sauce, paprika, and salt; cook, stirring frequently, until tomatoes have softened and reduced, about 4 minutes.
Meanwhile, drain and rinse beans in a colander; set aside to drain further.
Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
Add beans to the pot and stir to combine. Continue to cook until heated through, 3-4 minutes.
To serve, divide sweet potatoes and veggie-bean sauté between bowls. Drizzle with aioli and enjoy!