Preheat the oven to 450° F and cook your rice according to the package directions.
Peel and chop your sweet potato into roughly 1 inch cubes. Then add to a rimmed baking sheet.
Drizzle the 2 tbsp of the olive oil, add the cumin, coriander and pinch of salt and pepper. Toss to coat and roast in the oven for 15 minutes.
Slice the pepper, onions and add into a mixing bowl with the remaining oil. Toss to mix.
After 15 minutes, remove the sweet potatoes from the oven and toss to make sure they cook evenly.
Add the pepper and onions with the sweet potatoes. Return to the oven for an additional 15 minutes.
Meanwhile, add your rinsed / drained black beans to a medium sized pan and cook at medium heat. Add in the juice of 1/2 lime and stir. Heat for about 5 minutes, just enough to get them warmed up.
To make the cream sauce; simply add the yogurt, juice of 1/2 lime, maple syrup, minced garlic, oil and pinch of salt and pepper to a small bowl and whisk together.
To assemble the burrito bowl, start with 1/2 cup of cooked rice in each bowl, then add the peppers, onions, sweet potatoes and warmed black beans. Drizzle some of the creamy garlic and maple dressing and serve immediately.