Preheat the oven to 200°/ gas mark 6
In a bowl, combine the sweet potato, sweet corn, chili, garlic, olive oil and salt.
Place in an ovenproof dish or on a lined oven tray.
Bake in the oven for 15 minutes. If the potatoes are still hard, roast for another 10-15 minutes, stirring occasionally.
Whilst the sweet potato is baking start making the avocado dressing.
Scoop out the flesh from the avocado. Place it in a food processor together with herbs, shallot, garlic, jalapeno and 1 tbsp lime juice. Blend until smooth. Taste and add more lime juice if needed to adjust for acidity. Add water to make it slightly more loose if needed. Add salt and pepper to taste.
Assemble the bowl by dividing the roasted sweet potato, sweet corn, cauliflower rice, black beans and spinach into the serving bowls. Finish with a generous dollop of avocado dressing and jalapeno, red onions and coriander.