Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tablespoon olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.
In same large bowl, toss together the sweet potato, chili powder, cumin, paprika, garlic powder, kosher salt, black pepper and 2 tablespoon olive oil. Spread sweet potatoes on the other side of the baking sheet in an even layer.
Bake for 35-40 minutes until the sweet potatoes are tender and caramelized on the edges. Flip the sweet potatoes, peppers and onions halfway through.
While sweet potatoes are roasting, cook rice according to package instructions. Mix the rice with the salsa verde. Set aside.
Assemble the burrito bowls. Add rice, sweet potatoes, peppers, onion, black beans, corn, tomatoes and guacamole. Top with some cheese, lime and cilantro.