happy bowls

Preheat oven to 425°F. Line two baking sheets with parchment paper.

Add 2 cups of roasted cashews to a blender and cover with hot water (as hot as your sink will go). Set aside, so the cashews can soak and soften while we prep the veggies.

Scrub 1 extra large sweet potato and 1 large beet under running water until clean. Peel them if you aren’t into skins (I keep them on!), then chop into 1-inch cubes. Place on separate halves of one baking sheet.