Ingredients

• 1

  box
  Organic Cilantro Lime Rice suggested substitutions
• 1 ¹⁄₂

  cups
  water
• 1
  avocado, quartered
• 3

  cups
  rainbow chard, destemmed, thinly sliced
• 15

  oz
  chickpeas, canned, roasted
• 1

  cups
  pickled red onion
• 2

  cups
  sweet potato, cubed, baked
• 3

  tbsp
  avocado oil
• 1

  tbsp
  olive oil
• 2

  tsp
  cumin, ground, half reserved
• Sea salt to taste
• Cilantro, for garnish
• Dressing:
• ¹⁄₂

  cups
  tahini
• ¹⁄₂

  cups
  cilantro
• ¹⁄₄

  cups
  water
• ¹⁄₄

  cups
  olive oil
• 2

  tbsp
  lime juice
• 1

  tbsp
  Lundberg Organic Sweet Dreams Brown Rice Syrup or honey
• 1

  tbsp
  lime zest
• 1

  tbsp
  garlic
• 2

  tsp
  sea salt

Instructions

1. In a medium saucepan, combine 1 1/2 cups water, rice, seasoning packet, and 1 Tbsp. olive oil. Stir well and bring to a boil. Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 20 minutes.
2. Heat oven to 450 degrees. Add drained chickpeas to one baking sheet and cubed sweet potatoes to another baking sheet. On each baking sheet, drizzle 1 Tbsp. avocado oil, add 1 tsp. cumin, and sea salt to taste. Bake for 30 minutes.
3. In a medium sauté pan over medium heat, add avocado oil and sliced rainbow chard. Sauté for 5-7 minutes. Set aside.
4. Add all dressing ingredients to a blender and pulse until smooth and creamy.
5. Arrange ingredients in a shallow bowl to your liking. Enjoy!