Peel and cube the sweet potatoes. Toss with oil, salt, and garam masala, then place on a baking sheet. Cook at 375F for 30 to 40 minutes.

Grind the spices together. I like to include any pre-ground spices and the salt, too, since without them there's not much for the blades in the spice grinder to grab.

Sauté the onions over medium-high heat until slightly golden. Lower the heat to medium and add the poblano, garlic, tomato paste, and spices, cooking for a few minutes longer. Add the soy sauce, then the beans, and cook until the beans soften slightly, about 10 minutes.

Stir together the cooked rice, lime juice, and cilantro.

Serve the sweet potato, beans, and rice in a bowl. Top with avocado, salsa, and pickled red onions and garnish with cilantro.