Roasted Sweet Potatoes: Preheat oven to 400°F. Toss together sweet potatoes, oil and Adobo. Bake for 20 to 25 minutes or until golden and tender.
Meanwhile, cook rice according to package directions.
Heat oil in skillet set over medium heat; cook onion and adobo for 3 to 5 minutes or until slightly softened. Stir in beans and 1/4 cup water; cook for 3 to 5 minutes or until beans are heated through.
Cilantro Lime Dressing: Whisk together yogurt, lime zest, lime juice, oil, garlic, cumin, seasoning and honey. Stir in cilantro.
Divide rice among bowls. Top with sweet potatoes and bean mixture.
Topping: Arrange avocados over top; sprinkle with queso fresco. Drizzle with dressing.
Notes: Substitute sour cream for yogurt if preferred.