Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment paper or lightly spray with cooking spray

Step 2

Meanwhile, place the sweet potato in a shallow bowl, add the olive oil, herb de Provence, garlic powder, salt and pepper then combine, thoroughly coating the sweet potatoes.

Step 3

Spread the sweet potatoes over the lined baking sheet on a single layer leaving at least 1-2 inches space in between for even baking. (When in doubt use two pans).

Step 4

Bake for 28-30 minutes turning halfway through until the skin is crisp and charred. Remove from the oven and set aside.

Step 5

If using canned beans, place in a microwave-safe bowl, add the cumin powder, stir, and heat for 3 minutes. Set aside. If you are cooking the beans from scratch, follow the directions on the package.

Step 6

Divide sweet potato, rice, and beans into 4 serving dishes. Add the cherry tomatoes, avocado, and toasted cashews (or vegetable, seed, and nut of choice). Top with Creamy cashew sauce (You can find the recipe in the post) or your favorite dressing. Enjoy!