In a medium saucepan, bring the coconut milk, water, olive oil and salt to a boil. Stir in the rice and turn the heat down to low. Cover and simmer for 15 minutes, or until almost all of the liquid has been absorbed. Lower the heat as needed to maintain a simmer and prevent the rice from scorching on the bottom. After 15 minutes, turn off the heat and keep the lid on the saucepan for 5-7 minutes. Then remove the lid and fluff the rice with a fork. Stir in the lime juice and zest. Cover to keep warm and set aside.

Meanwhile, pre-heat your oven to 425 degrees. Add the chopped sweet potato and sliced plantains to a large baking dish. Drizzle with the olive oil and agave nectar. Sprinkle with the salt, pepper, chili powder and cumin. Toss to coat. Then spread everything out into a single layer, keeping the sweet potatoes and plantains on opposite sides of the baking dish. Transfer to your pre-heated oven and roast for 10 minutes. Then gently stir the sweet potatoes. And use a pair of tongs to carefully flip the plantain slices. Return the baking dish to your oven and roast for an additional 10 minutes. Remove and set aside.

In a small bowl, use a fork to smash together the avocado, cilantro, lime juice and salt. Set aside.

To serve, divide the rice evenly between two bowls. Top with the roasted sweet potatoes, plantains and guacamole. Finish with the cubed pineapple, shredded cabbage, fresh cilantro and chopped cashews. Enjoy immediately.