Sweet Potato Bowls

Preheat the oven to 425°F. Add the midnight grains, 1½ cups water, and a pinch of salt to a small 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 until ready to serve.

Dice the sweet potato into 1 inch cubes and transfer to a baking sheet. Toss with 2 tsp olive oil, chimichurri spice, a pinch of salt and pepper. Roast until tender and browned, about 20 to 23 minutes.

Roughly chop the cilantro leaves and stems. Halve the lime. Trim, deseed, and mince the serrano pepper. Add the chopped cilantro, just half the lime juice, just half the minced serrano pepper, cilantro chutney, Vegenaise, and a pinch of 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 toasted cashews and as much of the remaining minced serrano pepper as you like. Enjoy!