Preheat oven to 425°F. Combine sweet potato, bell pepper, shallot, serrano pepper, just 1 tsp cumin seeds, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until sweet potato is tender and peppers are charred, 20 to 22 minutes. Roughly chop roasted serrano, transfer to small bowl, and set aside.

Meanwhile, combine rice and black beans in medium bowl and microwave for 1 minute. Stir in cilantro and just 1 tsp lime juice and season to taste with salt and pepper. Cover to keep warm. (TIP: You can also combine precooked wild rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Add yogurt, just 1 tsp lime juice, 1 tsp olive oil, and ¼ tsp salt to bowl with serrano and stir to combine.

Divide rice and beans between serving bowls. Top ranchero bowls with cumin-roasted vegetables. Serve with lime wedges and serrano yogurt. Dig in!

For chiles, wash hands and cutting board well after handling peppers. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.