Preheat oven to 425°F. Slice sweet potatoes into ¼-inch rounds and arrange on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway through, until tender and lightly browned.
In a bowl, combine the black beans, corn, tomatoes, fresh herbs and lime juice. Spoon the mixture over the roasted sweet potato rounds.
Additional toppings could be guacamole, my Buffalo Ranch or a drizzle of tahini sauce.