In a bowl place the sliced sweet potatoes and top with the maple syrup, chili powder, and salt. Toss to coat. Place on a baking sheet lined with paper and bake for 25 minutes, flip and then bake for 5 more minutes.
Meanwhile, pour the contents of the Right Foods black bean and lime soup in a medium pot along with the black beans, seasoning packet and water.Mix together and cook over low heat for 5 to 7 minutes until softened. Add more water if necessary if it is drying out too much.
Add the corn into a medium nonstick frypan and cook over low heat until slightly browned and golden, about 5 minutes.
To assemble the bowls divide the ingredients equally amongst two bowls and garnish with the jalapeño, red onion, lime, and parsley/cilantro. Enjoy!