Begin with rice. Add 2 cups of rice to rice cooker with 4 cups vegetable broth. Set aside and re-visit when finished.
Preheat oven to 425 degrees.
Press tofu in a cloth to dry as much as possible. Cut into cubes and line them on a baking sheet with foil. Drizzle with olive oil and season with salt, pepper, paprika, garlic powder, onion powder, and cumin. Put in oven and bake for 30-40 minutes. Flipping halfway through.
While rice and tofu are working, peel and cut sweet potatoes and bell peppers into bite sized pieces. Season to preference.
In a large skillet coat bottom of pan with olive oil. Add in veggies and cook until desired softness in sweet potatoes. Turn off heat.
In mixing bowl add sour cream, lime, cumin, onion powder, garlic powder, and paprika. mix well. if too thick, add water to thin.
When all components are finished assemble in bowl. 1 cup of rice, 1/2 cup spinach, 1/2 cup of veggies, tofu, cheese and crema.