Vegan Sweet Potato Burrito Bowl

Cook the brown rice according to package instructions.
There's two options for cooking the sweet potatoes:
Microwave Method: Pierce fork holes all around each sweet potato. Microwave each for about 6 minutes until soft. Let cool, then slice in half and cut into 1-inch cubes.
Oven Method: Peel the sweet potatoes and cut into 1-inch cubes. Toss with a drizzle of olive oil, salt, and pepper, then spread on a parchment-lined baking sheet. Roast at 400°F (200°C) for 25–30 minutes until golden and caramelized.
Heat olive oil in a large pan over medium heat. Add the diced onions, minced garlic, and diced red bell pepper. Cook, stirring occasionally, for 5–7 minutes, until soft and fragrant.
Sprinkle in the salt, smoked paprika, and black pepper. Sauté for another 1–2 minutes.
Add the black beans, cooked sweet potatoes, and brown rice to the pan. Stir everything together and heat through for about 5-10 minutes.
Now it's time to assemble your burrito bowl! Start with a bed of lettuce, then add the rice mixture. Top with diced tomato, sliced avocado, sliced jalapeño, vegan queso, vegan sour cream, a squeeze of lime juice, and finish with microgreens.