You’ll love this hearty, vegan dish of seasoned sweet potato, black beans, rice, and avocado all tossed in a creamy homemade cilantro-lime dressing. Now, salads can be eaten all year round!
TIP: Rather than using individual spices to season sweet potatoes, you can easily use a pre-made taco seasoning.
This dish contains the following allergens: Tree Nuts
Cooking mode
Step-by-step instruction without your screen going to sleep
Level 1 (Bottom of Pot)
210g
white rice
420g
water or stock
1 can
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
35g
raw cashews
118g
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Level 1 (Bottom of Pot)
1 cup
white rice
1 3/4 cups
water or stock
1 can (15 ounces)
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
1/4 cup
raw cashews
1/2 cup
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Utensils
Large Bowl
Blender
Silicone-Tipped Tongs
Step 1
Place all Level 1 ingredients in the pot and stir to combine.
Step 2
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.
Step 3
Add all Level 2 ingredients to a large bowl and mix to combine, ensuring sweet potatoes are evenly coated in oil and seasoning.
Step 4
Place sweet potatoes on the crisper tray in the elevated position and close the lid.
Step 5
Close the lid and flip the SmartSwitch™ to Rapid Cooker. Select SPEEDI MEALS, set temperature to 350°F, and set time to 13 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
Step 6
Meanwhile, prepare dressing by adding all dressing ingredients into a blender and blend until smooth.
Step 7
When cooking is complete, transfer sweet potatoes to a plate. Then use silicone-tipped tongs to grab tray’s center handle and remove it from the unit. Stir bean and rice mixture. Assemble salads by platting arugula on a dish, then top with sweet potatoes, dressing, scallions, and cilantro.
Place all Level 1 ingredients in the pot and stir to combine.
Level 1 (Bottom of Pot)
210g
white rice
420g
water or stock
1 can
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
35g
raw cashews
118g
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Level 1 (Bottom of Pot)
1 cup
white rice
1 3/4 cups
water or stock
1 can (15 ounces)
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
1/4 cup
raw cashews
1/2 cup
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Step 2 of 7
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.
Level 1 (Bottom of Pot)
210g
white rice
420g
water or stock
1 can
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
35g
raw cashews
118g
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Level 1 (Bottom of Pot)
1 cup
white rice
1 3/4 cups
water or stock
1 can (15 ounces)
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
1/4 cup
raw cashews
1/2 cup
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Step 3 of 7
Add all Level 2 ingredients to a large bowl and mix to combine, ensuring sweet potatoes are evenly coated in oil and seasoning.
Level 1 (Bottom of Pot)
210g
white rice
420g
water or stock
1 can
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
35g
raw cashews
118g
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Level 1 (Bottom of Pot)
1 cup
white rice
1 3/4 cups
water or stock
1 can (15 ounces)
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
1/4 cup
raw cashews
1/2 cup
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Step 4 of 7
Place sweet potatoes on the crisper tray in the elevated position and close the lid.
Level 1 (Bottom of Pot)
210g
white rice
420g
water or stock
1 can
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
35g
raw cashews
118g
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Level 1 (Bottom of Pot)
1 cup
white rice
1 3/4 cups
water or stock
1 can (15 ounces)
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
1/4 cup
raw cashews
1/2 cup
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Step 5 of 7
Close the lid and flip the SmartSwitch™ to Rapid Cooker. Select SPEEDI MEALS, set temperature to 350°F, and set time to 13 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
Level 1 (Bottom of Pot)
210g
white rice
420g
water or stock
1 can
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
35g
raw cashews
118g
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Level 1 (Bottom of Pot)
1 cup
white rice
1 3/4 cups
water or stock
1 can (15 ounces)
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
1/4 cup
raw cashews
1/2 cup
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Step 6 of 7
Meanwhile, prepare dressing by adding all dressing ingredients into a blender and blend until smooth.
Level 1 (Bottom of Pot)
210g
white rice
420g
water or stock
1 can
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
35g
raw cashews
118g
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Level 1 (Bottom of Pot)
1 cup
white rice
1 3/4 cups
water or stock
1 can (15 ounces)
black beans
Level 2 (Tray)
2
sweet potatoes, cubed
1 tablespoon
olive oil
1/2 teaspoon
garlic powder
1/2 teaspoon
cumin
1/4 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
Dressing
1/2 cup
cilantro
2
cloves garlic
2 tablespoons
lime juice
1/2 teaspoon
kosher salt
2 tablespoons
olive oil
1/4 cup
raw cashews
1/2 cup
water
1/4
jalapeño, seeded
1/4
avocado
For Serving
6 cups
arugula
2
scallions, thinly sliced
Cilantro
Step 7 of 7
When cooking is complete, transfer sweet potatoes to a plate. Then use silicone-tipped tongs to grab tray’s center handle and remove it from the unit. Stir bean and rice mixture. Assemble salads by platting arugula on a dish, then top with sweet potatoes, dressing, scallions, and cilantro.
