1 1/2tablespoonsadobo sauce from the can of chipotles
3tablespoonsfresh chives or 1 tablespoon dried chives
2tablespoonsfresh dill or 2 teaspoons dried dill weed
1tablespoonfresh parsley or 1 teaspoon dried parsley
2teaspoonsfresh lemon juice
Preheat the oven to 425 degrees F. Place the chopped sweet potatoes on a baking sheet and toss with olive oil (or spray with olive oil spray. Season all over with tajin and toss well.
Roast for 20 to 25 minutes, until soft and slightly caramelized, tossing once during cook time.
While the sweet potatoes cook, get everything else ready! Make the chipotle ranch below (this can be made a day or two ahead of time), drain and rinse the black beans, cook the rice (or use minute rice). You can throw the black beans and rice in a bowl to start.
When the sweet potatoes are done, throw them in the bowls. Top with the avocado, corn and anything else you wish: salsa or a quick pico de gallo, the cotija cheese, pickled onions and the chipotle ranch. Serve with tortilla chips!
Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!