For the bowls

• 2 cups cooked brown rice (I usually use frozen to keep it easy)
• 1 large sweet potatoes (~ 13 ounces), peeled and diced into 1/2-inch cubes
• 2 tablespoons extra virgin olive oil
• 2 teaspoons homemade taco seasoning
• 1/4 cup diced red onion
• 1/4 cup diced green onion
• 1/2 avocado, diced
• 1/2 cup fresh cilantro leaves, chopped (large stems removed)
• 1 yellow mango, diced
• 1/2 cup cooked black beans

Creamy Cilantro Sauce

• 1 cup raw unsalted cashews, soaked*
• 1/2 cup water
• 2 limes, juiced
• 2 teaspoons maple syrup
• 1 teaspoon white distilled vinegar
• 1 large clove of garlic
• 3/4 teaspoon fine salt
• 1-inch of jalapeno to make it spicy (optional)
• 1 cup fresh cilantro (add at the end if desired for texture)