Burrito Bowl ft. Jalapeno Cashew Cheese Sauce

BOWLS! So easy, so filling. Which explains why I already have an almost identical post to this one. BUT, the jalapeño cashew cheese sauce is a game changer worthy of a second bowl post, so here it is!

What goes in:

For the bowl:
Brown Rice Medley (from Trader Joe’s)
2 Sweet Potatoes, chopped
1 Red Bell Pepper, chopped
1/2 Red onion, chopped
Handful of Broccoli
1 Jalapeno, chopped
Arugula
1 Can Black Beans
1 Can Yellow Corn
1 Can Black Olives
1 Avocado
Olive Oil
Seasonings: Black Pepper, Himalayan Sea Salt, Paprika

Jalapeno Cashew Sauce:
1 Cup Cashews
1 Cup Water
1 Jalapeno, chopped
1/2 Lemon, squeezed
1/3 Cup Nutritional Yeast
Seasonings: Black Pepper, Himalayan Sea Salt

Processed with VSCO with f2 preset

What you do:

Preheat the oven to 425. Chop your sweet potatoes and put them on a baking sheet. Splash a little olive oil evenly and season. Put the sweet potatoes in the oven for 15 minutes. Chop the rest of your veggies to a similar size as the potatoes and add to the baking sheet with sweet potatoes for 10-15 minutes. I like to broil mine for 3-5 minutes once they are cooked to make them extra crispy. While the veggies are in the oven, cook the rice and warm up the corn and black beans.

For the sauce, just throw all ingredients into the blender and blend until smooth!

Once everything is finished, pack your bowl and enjoy! Drizzle cashew sauce generously and top it off with an avocado or cilantro if you have it.

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