Preheat oven to 400 degrees, Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
Cook white rice according to package instructions with 1 tablespoon avocado oil and 1 dry bay leaf (for flavor). If cooking beans from dry, make sure they are cooked ahead of time.
Chop sweet potato or butternut squash. Add chopped sweet potato to a large mixing bowl. Toss with paprika, chili powder, chipotle powder, 2 tablespoons avocado oil and salt and pepper to taste.
Spread sweet potato evenly between two baking sheets. Bake for 15 minutes.
While sweet potato is baking, slice the bell peppers and prepare the creamy jalapeno dill sauce by whisking together the sauce ingredients.
After 15 minutes, remove the sweet potato from the oven, toss them, add the bell pepper evenly between the baking sheets and bake an additional 15 minutes. If you want a good char on the potatoes and peppers, broil them for the last couple of minutes.
While the sweet potato and bell pepper finishes roasting, warm the beans and chop the romaine and cilantro.
Serve roasted sweet potato and bell pepper immediately over rice and beans and top with cream sauce, romaine and cilantro. Enjoy!
Storage: Store all ingredients separately. Enjoy within 3-5 days.
Notes
Cook time does not include cooking beans from dry.