Step 1

Preheat your oven to 400F and line a baking sheet with parchment. Toss the sweet potato cubes with 1 tablespoon of the oil. Spread the cubes on the baking sheet and season with salt and pepper. Roast for 35 minutes, or until the potatoes are crispy and gently browning. Remove them from heat.

Step 2

While the potatoes cook, heat the remaining 2 teaspoons oil in a medium sized saucepan or pot over medium heat. Add the brown rice. Toast the rice for about 3 minutes, or until it’s smelling nutty. Add 1/4 teaspoon salt and 2 cups water. Bring the water to a boil and reduce the heat to low. Cover and simmer for 25-35 minutes, or until the rice is tender and the water is absorbed. Remove the rice from heat and allow it to steam for 10 minutes, still covered.

Step 3

To make the sauce, blend all ingredients together in a powerful blender till smooth. Add a tablespoon of extra water as needed, if the mixture is very thick.

Step 4

Fluff the rice gently with a fork. Add the lime juice, coconut flakes, cilantro, and black beans. Fold everything together, then taste the rice and add additional lime juice, salt, and pepper to your liking.

Step 5

Arrange the rice and bean mixture and the roasted potatoes on a serving platter (or in serving bowls). Drizzle the platter with the cilantro cashew lime sauce. Serve.