Heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté until translucent, about 4-5 minutes.
Stir in garlic and cook for an additional minute until fragrant.
Add the diced sweet potatoes to the skillet, stirring well to combine.
Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper, stirring to coat the sweet potatoes evenly.
Pour in 1 ¾ cups of water or broth, and add the uncooked brown rice.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes.
Once cooked, remove from heat and gently fold in the rinsed black beans.
Taste and adjust seasoning if needed, then let it sit covered for 5 minutes.
Serve warm, garnished with fresh cilantro if desired.
