Step 1

Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.

Step 2

For the Quinoa:

Step 3

In a medium pot over medium heat bring the vegetable broth, cumin and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with kosher salt.

Step 4

While the Quinoa is cooking, make the sweet potatoes:

Step 5

Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.

Step 6

Warm the beans in a small pan if desired and season to taste with kosher salt.

Step 7

For the smashed avocado:

Step 8

Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.

Step 9

Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.

Step 10

To make the Spicy Cashew Lemon Dressing:

Step 11

Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.

Step 12

Drizzle the bowl with the dressing and add more as desired to taste.

Step 13

Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.

Step 14

For the Quinoa:

Step 15

In a medium pot over medium heat bring the vegetable broth, cumin and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with kosher salt.

Step 16

While the Quinoa is cooking, make the sweet potatoes:

Step 17

Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.

Step 18

Warm the beans in a small pan if desired and season to taste with kosher salt.

Step 19

For the smashed avocado:

Step 20

Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.

Step 21

Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.

Step 22

To make the Spicy Cashew Lemon Dressing:

Step 23

Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.

Step 24

Drizzle the bowl with the dressing and add more as desired to taste.