Preheat oven to 325°F. Evenly cube the sweet potato. Toss cubed sweet potatoes on a parchment paper lined baking sheet and drizzle with olive oil, about two tablespoons. Add seasonings and toss to combine until seasonings are evenly distributed. Bake for 50-60 minutes, flipping halfway, until crispy and golden brown.

While the sweet potatoes roast, cook or reheat your brown rice. Season lightly with lime juice and a pinch of salt if desired. I use a rice cooker, which takes 90 minutes on the brown rice setting. When there’s just over an hour left, I preheat the oven for the sweet potatoes.

Prepare the toppings when the sweet potatoes have about 10 minutes remaining. Finely dice 1/2 of a red onion, thinly slice a jalapeño, slice your avocado, and finely chop cilantro.

Make your lime Greek yogurt sauce. Add the juice of a lime to your 5.3oz Greek Yogurt container. Add a pinch of salt and stir until smooth and creamy.

Divide brown rice between two bowls. Top with roasted sweet potatoes, diced red onions, cotija cheese, sliced avocado, jalapeño slices, and cilantro. Top with the lime Greek Yogurt sauce and your favorite hot sauce. Serve warm and enjoy!