Preheat your oven to 400°F (200°C) to help caramelize the veggies beautifully.
In a large bowl, combine the diced sweet potato, sliced onion, and red bell pepper. Drizzle with olive oil, and sprinkle with salt, cumin, and smoked paprika. Toss everything together until well coated.
Spread the seasoned vegetables evenly on a sheet pan. Roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the veggies are roasting, cook the brown rice according to package instructions. Set aside once done.
In a blender, combine the raw cashews, water, roasted green chilis, nutritional yeast, cumin, chili powder, salt, garlic, and vinegar. Blend on high until smooth and creamy, adjusting consistency with more water if needed.
In a large bowl or individual serving bowls, layer the cooked brown rice as the base. Top with the roasted veggies, black beans, and avocado slices. Drizzle generously with the vegan queso and finish with salsa.
Dig in and relish the delightful combination of flavors and textures!
