Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In provided tray, combine poblanos (to taste), sweet potatoes, 2 tsp. olive oil, and piri piri seasoning (to taste). Massage oil and seasoning into vegetables.

Bake uncovered in hot oven, 15 minutes.

While vegetables bake, continue recipe.

Drain chickpeas.

After 15 minutes, carefully remove tray from oven.

Add chickpeas, coconut milk, and half the garlic salt (reserve remaining for rice) to tray and stir to combine. Cover tray with foil. Shake coconut milk well before opening can. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.

Bake again covered in hot oven until chickpea-vegetable mixture is tender and liquid is simmering, 25-30 minutes.

While vegetables bake, carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and remaining garlic salt in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Stem cilantro and reserve whole leaves.

Crush cashews in shipping bag.

Carefully remove tray from oven and remove foil. Stir in butter until melted and combined.

To serve, top rice with chickpea-vegetable mixture (to taste). Garnish with cilantro and cashews. Bon appétit!