Sweet Potato Bowls

Preheat the oven to 425°F. Add the midnight grains, 4 cups water, and 1 tsp salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed, about 25 to 30 minutes. Remove from heat and set aside to steam for 5 minutes, covered.

Dice the sweet potatoes into 1 inch cubes and transfer to 2 baking sheets. Toss with 2 tbsp olive oil, chimichurri spice, 1 tsp salt, and ½ tsp pepper. Roast until tender and browned, about 20 to 25 minutes.

Roughly chop the cilantro leaves and stems. Halve the limes. Trim, deseed, and roughly chop the serrano peppers. Add the chopped cilantro, juice from just one and a half limes, chopped serrano pepper, cilantro chutney, Vegenaise, and a ¾ tsp salt to a blender. Blend the spicy green dressing until smooth.

Place a small skillet over medium heat with the cashews. Toast, tossing occasionally, until golden brown, about 3 to 5 minutes.

Add the kale beet blend and the remaining lime juice to a large bowl and toss.

Divide the kale beet salad and cooked midnight grains between large shallow bowls. Top with roasted sweet potatoes and drizzle with the spicy green dressing. Sprinkle with the toasted cashews. Enjoy!