Step 1

Preheat the oven to 450 F.

Step 2

Rinse the rice in a fine mesh strainer thoroughly with cold water until the water runs clear. Add the rice to a saucepan along with 3½ cups of water and 1 teaspoon salt. Bring to a boil over high heat, once boiling, reduce the heat to low, cover and cook at a simmer for 30 minutes. remove from heat, and let the rice sit, covered for 8 to 10 minutes more.

Step 3

Combine cumin, chili powder, paprika, 1 teaspoon garlic powder and 1½ teaspoons of kosher salt in a small bowl and mix together.

Step 4

Prepare a baking sheet with parchment paper or foil. Add the diced sweet potatoes, drizzle with ½ cup olive oil and sprinkle with spice blend, toss to coat and roast in the preheated oven until cooked through and golden-brown, about 20 to 25 minutes, tossing halfway through. Remove from the oven and push the potatoes to one side of the tray. Add the drained beans to the same tray to warm through, season black beans with kosher salt and set aside.

Step 5

In a large bowl, combine the juice and zest of 1 lime, 1 teaspoon garlic powder, white scallions and finely chopped cilantro. Add in remaining olive oil and stir to combine. Add salt and pepper to taste. Add to rice, along with reserved scallion greens and toss to combine.

Step 6

Divide the rice amongst serving bowls, top with roasted sweet potatoes, warmed black beans, the slices from 1/2 an avocado, salsa verde and cream. Enjoy!