To make dressing: In a small jar, add the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Shake to mix and store in fridge until ready to use.

To make butter herb mix: stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix. Store in fridge until ready to use. Make sure it reaches room temperature before you use it.

In a small bowl whisk together the olive oil, red wine vinegar, mustard, crushed garlic, salt, and freshly cracked pepper for the vinaigrette. Store in fridge until ready to use.

Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and store in the fridge until ready to use.

Cook the rice according to package instructions and store in a glass container in the fridge until ready to use.