Cooking Instructions

• Preheat the oven to 400 degrees then line a half sheet pan with parchment paper or nonstick-sprayed foil. Add the sweet potato cubes into the center of the pan then drizzle on the extra virgin olive oil and seasonings. Toss with your fingers to coat then spread the sweet potatoes out into an even layer. Roast for 25-30 minutes or until the sweet potatoes are tender and browned, stirring halfway through. Set aside to cool slightly.
• For the Creamy Chili-Lime Dressing: add the ingredients to a jar with a tight fitting lid or bowl then shake or whisk to combine. Can be done up to 5 days ahead of time.
• For the Cilantro-Lime Rice: add the water, rice, oil, and salt to a small or medium-sized saucepan then turn the heat to high to bring the water to a gentle simmer. Place a lid on top then turn the heat down to low. Simmer until the rice is tender, 12-15 minutes, then add the chopped cilantro and a squeeze of lime juice and stir to combine. Taste then add more lime juice and/or salt if needed. Set aside to cool slightly.
• To serve: Divide the Cilantro-Lime Rice, roasted sweet potatoes, black beans, sliced red onions, sliced jalapenos, diced avocado, and arugula between 5 or 6 plates or bowls. Drizzle with Chili-Lime Dressing then serve.