• Preheat oven to 450℉

Prepare the Rice

• To a medium saucepan, add your rice, golden turmeric spice blend, vegan butter and water. Stir the ingredients together well and bring to a boil over high heat.
• Once a boil is achieved, cover and reduce the heat to medium low. Cook until your rice is tender and the water is absorbed, which varies depending on variety. Usually done in 12-15 minutes.
• Set aside, off the heat. Leave covered an additional 5 minutes.

Prepare the Roasted Vegetables

• Toss your prepared vegetables with the olive oil and salt.
• Add to a parchment lined baking sheet and roast on the middle rack of your oven for 16-18 minutes, until the sweet potatoes are tender.

Prepare the Smashed Avocado Sauce

• Scoop out the avocado flesh and add it to a medium bowl, mash it roughly.
• Add the garlic, lime juice, cilantro, oil and salt.

  Mix well and continue mashing until everything is well combined and the avocado is roughly mashed, yet still retaining some texture.

Prepare the Lima Crema

• To a medium bowl, whisk together the sour cream, lime zest, lime juice, water and salt until smooth.

Prepare the Cuban-Style Black Beans

• In a large pan, heat the oil over medium heat. When pan is ready, add the tomato sauce, chili cumin spice blend, garlic and chipotle chili powder. Stir and cook for 1 minute, to toast the spices.
• Add the black beans and water, stir and bring to a boil over high heat.
• Once boiling, reduce the heat to medium and cook for 4-5 minutes until the liquid has reduced slightly.

Assemble Your Meal

• To large serving bowls, add your prepared rice. Top with the roasted vegetables and Cuban-style black beans. Finally, add the smashed avocado sauce and drizzle the lime crema on.
• Enjoy!