In shallow bowls arrange sweet potatoes, cabbage, bell peppers, and scallions. Top with a scoop of brown rice mixture. Drizzle with sriracha sauce and top with cilantro sprigs. Serve with lime wedges and Almond Butter-Lime Dressing on the side.

For Moroccan Salad Dressing, in a blender combine the first 9 ingredients (through paprika) and ¼ cup water. Cover and blend until smooth. Store in an airtight container in the refrigerator until ready to use. 2. In a large bowl combine the chickpeas and the remaining six ingredients; toss to combine. Add ½ cup of the Moroccan Salad Dressing; toss to coat. Taste and add more dressing, if you like. Season with salt and black pepper. Store any leftover salad dressing in an airtight container in the refrigerator for up to 3 days.