Oaxacan Buddha Bowl with Roasted Sweet Potato

Name: Oaxacan Buddha Bowl with Roasted Sweet Potato
Cook time: 1 h
Total time: 1 h
Cuisine: American, Mexican, Latin American
Ingredients: 1 cup long grain white rice; 2 cups water; 1 tablespoon oil; pinch salt; 1 pound dried black beans, rinsed and picked over; 8 medium cloves garlic, peeled and smashed; 1 yellow onion, peeled and sliced in half, with enough of the root end intact that the onion doesn't fall apart; Kosher salt; 3-4 whole poblanos; 2 medium sweet potatoes; 2 cups shredded green or red cabbage; 1/4 cup cilantro, chopped; 2 tablespoons agave; 2 tablespoons lime juice; pinch salt; 1 cups cashews; 1/2 cup lemon juice; 1/2 cup water (+ more as needed); 1 teaspoons salt; 1 cup white pumpkin seeds (pepitas); 1 dried guajillo chile, stemmed and seeded; 1/2 cup dried avocado leaves*, loosely packed; 1 cup water + more as desired; 1 teaspoon salt + more to taste