Step 1

For sauce, in a bowl soak cashews in enough boiling water to cover 30 minutes; drain, reserving soaking liquid. In a blender combine cashews, ½ cup of the reserved soaking liquid, and the next four ingredients (through garlic). Cover and blend until smooth, adding up to ¼ cup more soaking liquid if needed. Season with salt.

Step 2

Meanwhile, preheat oven to 425°F. Line two 15×10-inch baking pans with parchment paper. In a bowl combine potatoes, lime juice, 2 teaspoons of the chili powder, and 1 teaspoon of the oregano. Season with salt and pepper. Arrange in pans. Roast 10 minutes. Add bell peppers, onion, and, if desired, whole jalapeños next to potatoes. Roast about 25 minutes more or until vegetables are tender and starting to brown on edges, turning once.

Step 3

In a small saucepan combine black beans, broth, and the remaining 1 teaspoon chili powder and ½ teaspoon oregano. Heat over medium for about 5 minutes or just until hot.

Step 4

Arrange vegetables and beans in bowls. Drizzle with sauce and sprinkle with additional cilantro. If desired, garnish with whole roasted jalapeños.