1-Preheat oven to 425°F (220°C) and grease a large baking sheet.

2-Combine the chili powder, cumin, smoked paprika, garlic powder, salt, onion powder, and black pepper in a small bowl.

3-Toss sweet potato cubes with 3 tablespoons olive oil and the spice mixture. Spread evenly on the baking sheet and bake for 20 minutes, stirring halfway through for even cooking.

4-Meanwhile, toss bell peppers with the remaining 1 tablespoon olive oil, a pinch of salt, and pepper.

5-After 20 minutes, add bell peppers to the sheet with sweet potatoes, stir to combine, and roast another 20 minutes, stirring halfway.

6-Whisk honey, lime juice, and chopped cilantro to make the zesty sauce. This creates your cilantro lime slaw drizzle.

7-When vegetables are roasted, add black beans and corn, stir to combine, then drizzle the sauce over the mixture and stir well.

8-Roast an additional 10 to 15 minutes, stirring once, until corn is browned and sauce is absorbed.

9-Serve immediately in warm corn or flour tortillas, or over salad greens. Add optional toppings like guacamole, salsa, sour cream, or cheese for extra flair.