Instructions

• Preheat oven to 425 degrees F. Arrange 1 sweet potato (peeled and diced), 1 onion (sliced), and 1 red bell pepper (sliced) in a single layer on a sheet pan.
• Drizzle the vegetables with 2 TBSP olive oil, then sprinkle with 1/2 tsp salt, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika. Toss the vegetables on the pan to coat evenly.
• Roast the vegetables in the preheated oven for 15–20 minutes, stirring or flipping once halfway through, until the sweet potato pieces are tender and edges are lightly browned. Remove from oven and keep warm.
• While the vegetables roast, drain and rinse 1 can black beans (15 ounces). Place the beans in a small saucepan over low heat and warm, stirring occasionally, until heated through (about 3–5 minutes). Keep covered and warm.
• Make the vegan queso: in a food processor or high-powered blender, combine 1 cup raw cashews, 1/2 cup water, 1 can roasted green chilis (7 ounces), 2 TBSP nutritional yeast, 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, 1 clove garlic, and 1 tsp distilled white vinegar. Blend until smooth and creamy.
• Assemble the bowls: divide 2 cup brown rice (cooked) among bowls. Top each bowl with warmed black beans and the roasted sweet potato, onion, and bell pepper.
• Slice 1 avocado and add to the bowls. Spoon 1/2 cup restaurant style salsa and generous servings of the vegan queso over each bowl. Serve immediately.