These nourishing bowls have a bit of a Tex Mex flair with a slightly spicy cilantro-spiked sauce that brings all the flavors together. Tip: double the sauce. It's delicious and you can use leftovers on other vegetables, sandwiches, or tacos throughout the week.
Preheat oven to 400 degrees F. Cut the sweet potatoes into 1/2-inch cubes and transfer to a baking sheet lined with parchment or a silicon baking mat. Drizzle with olive oil, sprinkle with salt, and toss well. If the baking sheet seems crowded, transfer some of the sweet potatoes to a second baking sheet. Roast until slightly browned and tender enough that a little knife slips right through, about 25 minutes.
While the sweet potatoes roast, cook the rice. Fill a medium saucepan with water and a few teaspoons of salt and bring to a boil. Add the rice and cook at a boil (like you cook pasta) until tender without any starchy bite. The time will vary depending on the rice, but figure 35 minutes or so. Set a colander in the sink and drain. Taste the rice and add a little salt, if needed.
Make the Glossy Sauce by putting all the ingredients in a blender and run until smooth, scraping down the sides and running again as needed.
Warm the beans either on the stove in a small saucepan or in the microwave. Taste and season with salt as needed.
Assemble by dividing the sweet potatoes, rice, beans, and avocado among 4 bowls, like a cereal or soup bowl. Drizzle with Glossy Sauce. Top with optional additions, if desired.