1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop them into 2cm cubes. Peel and thickly slice 1 of the onions. Halve the pepper, scoop out the pith and seeds and chop into 2cm chunks. Tumble the veg onto a baking tray. Toss with 1 tbsp oil and some salt and pepper. Roast for 35 mins till the veg is tender.
2. Tip the rice into a bowl and cover with cold water. Whisk with a fork for 1-2 mins till the water goes cloudy. Drain and tip into a medium pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and gently cook for 25 mins. Once the water has been absorbed, take off the heat and leave to steam in the pan, with the lid on, for 5 mins.
3. While the rice and veg cook, peel and finely chop the remaining onion. Peel and thinly slice the garlic. Halve the chilli, flicking out the seeds and pith for less heat if you like. Roughly chop it. Dice the tomato.
4. Set a pan on a medium heat for 2 mins. Add the pumpkin seeds and 1 tsp coriander seeds. Toast for 2-3 mins, stirring till fragrant. Tip into a food processor bowl (see our tip for what to do if you don't have a food processor).
5. Place the pan back on the heat. Add 1 tbsp olive oil, the onion, garlic, chilli and tomato. Cook for 5 mins till softened and slightly browned. Tip into the food processor. Pulse a few times to make a chunky paste.
6. Roughly chop the coriander and parsley, leaves and stalks, and the oregano leaves. Save a pinch for garnishing. Add the rest of the herbs to the processor, then pour in the coconut milk and add a large pinch of salt and pepper. Blitz till smooth. Pour the sauce back into the pan and bring to a bubble for 10 mins.
7. The rice should now be cooked and the sweet potato tender and slightly caramelised. Spoon the rice into a couple of warm bowls. Top with the roasted veg. Drizzle the mole sauce generously over the top. Scatter over the reserved herbs. Squeeze wedges of lime over to taste.
8. No processor? No problem. Toast the coriander seeds and crush them with a pestle and mortar or a bowl and jam jar. Finely chop the garlic and chilli and fry with the onion and tomato till tender. Stir in the crushed coriander seeds, the finely chopped herbs and coconut milk and simmer to make a chunkier sauce. Toast the sunflower seeds separately and scatter over at the end.