• Preheat a grill or grill pan to medium-high heat.
• Place the potatoes in a large pot and cover with water. Bring to a boil, reduce to a simmer and cook until just tender, about 15-20 minutes.
• Drain potatoes and let cool. The skins should slip off but if not, gently slice them off.
• Cut into 1" thick slices and brush with 1 tsp. olive oil.
• Place on the grill and cool for 2-3 minutes per side. Remove and cut into large dice. Set aside.

Make the dressing:

• Brush the onion slices and jalapenos with 1/2 tsp. olive oil.
• Place on the grill and cook for 5 minutes until skin is blistered. Remove from grill, let cool slightly, and rub off jalapeno skins and seeds. Finely dice the jalapeno and red onion in a separate bowl. Add in the rest of the ingredients: lime juice, chili flakes, cumin, oregano, maple syrup. Drizzle in the olive oil and season with salt and pepper.
• Add the red pepper, black beans, and cilantro in the sweet potato bowl. Gently toss with dressing. Cover and let stand for at least 30 minutes. Serve!