Wash all of your veggies, and chop them up: chop the zucchini into ¼ inch discs, the onions and bell peppers into ¼ inch strips, the tomatoes into ½ inch wedges, and the sweet potatoes into ½ inch cubes. (These measurements are approximate; don’t waste your precious time being too exact about it!!)

Cut your lime(s) into wedges, and roughly chop your cilantro and set aside.

Rinse the beans and chickpeas in a strainer and set aside.

Assemble three medium sauce pans, one medium pot on your stove, and one small pot. Place 1 tablespoon of olive oil in each pan, and turn those burners on to a medium heat.

Sweet potatoes: Add your potatoes to one skillet with 1 tsp of cumin, 1 tsp smoked paprika, ½ tsp salt, ¼ tsp cayenne, and a pinch of salt. Cook over a medium heat until tender and some of the edges start to brown, or about 20 minutes.

Rice: Put rice into your medium pot with 4 cups of salted water and about a tsp of olive oil. Bring to a boil, then reduce to low-medium heat for 18-20 minutes.

Beans: Combine beans with 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic, ¼ tsp paprika, juice from two lime wedges, and a pinch of salt. Cook over medium heat for 10-12 minutes and set aside.

Peppers and onions: Put peppers and onions in a skillet with ½ tsp of garlic powder, juice from two lime wedges, and salt and pepper to taste. Cook until soft and slightly brown in places, or about 15 minutes.

Zucchini and tomatoes: Put zucchini and tomatoes to a skillet and add ¼ cup cilantro, ½ tsp oregano, ½ tsp garlic powder, ¼ tsp cayenne, and salt and pepper to taste. Cook over medium heat until tender, or about 15 minutes.

Once everything has cooked, arrange desired portion of each dish over a bed of rice, and garnish with fresh avocado, jalapeno, cilantro, and lime juice.