With spice-rubbed sweet potatoes, rice flecked with lime zest and cilantro, and tangy jalapeño-infused black beans, this herbaceous bowl—from Gena Hamshaw’s Power Plates—makes for a perfect meal any time of year. For the sweet potatoes:3 medium sweet potatoes, scrubbed and diced1½ tablespoons neutral vegetable oil½ teaspoon smoked paprika1 teaspoon ground cumin½ teaspoon coarse salt⅛ teaspoon cayenne pepperFor the rice:2 teaspoons coconut oil1 cup white or brown basmati rice, rinsed2 cups water1 teaspoon finely grated lime zest1 tablespoon freshly squeezed lime juice¼ teaspoon salt¼ cup chopped fresh cilantroFor the beans:1 (15-ounce) can black beans, drained and rinsed2 tablespoons finely chopped red onion1 small jalapeño, seeded and finely choppedPinch of ground cumin1 to 2 tablespoons freshly squeezed lime juice1 small Hass avocado, pitted, peeled, and choppedSalt and freshly ground black pepperFor the chimichurri sauce:¼ cup shelled hemp seeds6 tablespoons freshly squeezed orange juice1 tablespoon freshly squeezed lime juice1½ tablespoons red wine vinegar2 tablespoons olive oil1 cup firmly packed fresh parsley½ cup firmly packed fresh cilantro1 clove garlic, coarsely chopped½ teaspoon salt¼ teaspoon freshly ground black pepperFor the bowls:5 cups firmly packed baby greens, such as spinach, arugula, or romaineChimichurri sauce, for drizzling (see recipe above)