Preheat oven to 425°F.
Toss sweet potatoes in a large bowl with 2 teaspoons of the olive oil, ½ teaspoon chili powder, ¼ teaspoon black pepper, and ⅛ teaspoon salt. Spread in an even layer on one side of a baking sheet lined with aluminum foil.
In the same bowl, toss the red peppers with 1 teaspoon of olive oil then arrange them on the other side of the baking sheet. Bake for 25-30 minutes, stirring the potatoes halfway through baking. The potatoes should be tender and the peppers slightly charred when they are done. Remove from the oven and slice the bell pepper into strips.
While the veggies are roasting, cook the quinoa according to package directions, but add ½ teaspoon kosher salt, smoked paprika, and garlic powder halfway through the cooking process.
Meanwhile, toast the almonds in a small skillet for 2-3 minutes until fragrant, then remove to a cutting board and chop. Return the toasted almonds to the pan along with 1 teaspoon olive oil, remaining ½ teaspoon of the chili powder, ⅛ teaspoon of the salt, 1 teaspoon of the lime zest, and the sugar. Cook for 1 minute, stirring occasionally, then remove from the heat.
Wipe out the pan used for the almonds and add the partially drained black beans with their remaining liquid in the pan along with the chipotle chiles and ¼ teaspoon salt. Bring to a boil, then reduce heat to a simmer for 5 minutes. Set aside.
In a medium bowl, whisk together 5 teaspoons olive oil, remaining ¾ teaspoon salt, remaining ¼ teaspoon black pepper, remaining 1 teaspoon lime zest, lime juice, and chopped cilantro.
To assemble the bowls, divide the cooked quinoa or rice into the bowls, then top with the black beans, kale, spinach, or arugula, sweet potatoes, red bell pepper, and sliced avocado. Drizzle with the dressing, then sprinkle with the cheese and almonds. Garnish with the lime wedges.