Make the dressing. To a food processor, add Califia Farms Unsweetened Almond Milk and lime juice. Allow to settle for 30 seconds.
Add avocado, garlic, dried dill, dried chives, fresh parsley, salt + pepper to taste. Pulse until blended and smooth. Taste and adjust seasonings as needed. If the dressing is too thick for your liking, you can thin it out by whisking a teaspoon of water at a time until desired consistency. Set aside.
In a nonstick skillet, heat 1 tablespoon avocado oil at medium heat. Add diced sweet potatoes, smoked paprika, salt and pepper. Cover and cook for 8-10 minutes until they have softened and are cooked. Covering the skillet with a lid or another skillet will create steam which will cook the sweet potatoes faster. Transfer to a plate.
In a medium deep nonstick skillet, heat remaining avocado oil over medium-high heat. Fry the thick plantain slices for about 5 minutes. Remove and drain on paper towels to absorb the excess oil. Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick. Fry the now smashed plantains for about 5 minutes in the same skillet, until golden brown on both sides. Remove and drain on paper towels. Sprinkle with salt. (You can reuse the olive oil, if you’d like, so no need to discard.)
Assemble your bowl by evenly dividing sweet potatoes, plantains, rice, black beans and diced avocado. Drizzle with avocado ranch and serve. Enjoy!