1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Toss sweet potato cubes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper then spread in a single layer.

3. Roast sweet potatoes for 25–30 minutes, flipping halfway, until golden and tender.

4. While potatoes roast, heat black beans in a skillet over medium heat with a pinch of cumin and 1–2 tablespoons water until warmed through.

5. In the same pan, sauté kale for 2–3 minutes until wilted and season with salt and lime juice.

6. Whisk peanut butter, soy sauce, maple syrup, and lime juice in a bowl, adding water until smooth and pourable.

7. Assemble bowls with a base of kale or grains, then top with roasted sweet potatoes and black beans.

8. Drizzle peanut sauce over each bowl and finish with avocado, cilantro, pumpkin seeds, and lime wedges.

9. Serve immediately or store components separately in airtight containers for up to four days.