Roasted Vegetable Nacho Bowls

Preheat the oven to 425°F. Dice the sweet potato(es). Trim, deseed, and chop the serrano peppers. Thinly slice the baby romaine lettuce. Drain and rinse the pinto beans.

Place diced sweet potato and chopped serrano pepper on a baking sheet and toss with 2 tsp (4 tsp) olive oil, cumin seeds, and a pinch of salt and pepper. Roast until sweet potatoes are tender and serrano peppers are charred, 18 to 20 minutes.

Cut corn tortillas into quarters and add to a baking sheet. Toss with 1 tbsp (2 tbsp) vegetable oil and a pinch of salt, and bake until crispy, 5 to 7 minutes.

Add pinto beans, ½ cup (1 cup) water, ¼ tsp (½ tsp) salt, and a pinch of pepper to a small saucepan over medium heat. Cook until hot, 4 to 5 minutes, and mash some of the beans with a fork.

Add cashew butter, nutritional yeast, ground turmeric, smoked paprika, 1 tsp (2 tsp) salt, and 1 cup (2 cups) cold water, to a separate small saucepan over medium heat, and whisk to combine. Bring sauce to a simmer and cook until thickened, about 1 minute.

Divide the crispy tortillas between bowls and top with cumin roasted vegetables, refried beans, and shredded baby romaine lettuce. Drizzle with cashew queso. Bon appétit!