Wash, peel and chop the 3 cups of sweet potatoes into small cubes.

Place in a bowl and cover with cold water. Let sit for 1 hour to release starch. Drain and dry thoroughly with a towel.

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.

In a small bowl, combine the taco spice mix: ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried parsley, ½ tsp paprika, ½ tsp cumin, ½ tsp salt and ¼ tsp ground black pepper. Toss together.

Add 3 cups chopped sweet potatoes to a bowl along with 1 ½ tsp of the taco spice mix (save the rest for the dressing). Toss everything together.

Spread the seasoned sweet potatoes on the prepared baking sheet. Bake in the oven for 40 minutes, flipping halfway through. Bake until the sides are golden brown and become crispy.

While the sweet potato is baking in the oven, cook the rice according to package instructions on stove or in a rice cooker.

Add 3 cups of cooked rice to a bowl, toss with ¼ cup lime juice and ¼ cup chopped parsley.

Add 1 or 1½ cups cooked rice to serving bowls. Arrange with ½ cup sweet potatoes, ¼ cup black beans, ¼ cup tomatoes, ¼ cup corn on top of rice. Sprinkle more fresh parsley and lime wedges if desired.

Add 1 ripe avocado, 1 cup water and the rest of the taco spice mix to a blender. Blend for a few seconds until smooth and creamy.

Use a spoon to drizzle the avocado dressing over top of the salad bowls. Squeeze with extra lime juice (optional) and season with salt and pepper (also optional). Serve and enjoy!