Preheat the oven to 450 F. Dice the sweet potato and bell pepper into 1” pieces. Line two baking sheets with parchment paper. Put the sweet potato and bell pepper on the baking sheets not touching too much. Drizzle with oil if using, then season with salt, garlic powder, and pepper. Roast for 15-20 minutes until vegetables are tender.

Add the soaked cashews, salsa, nutritional yeast, chili powder, salt, water, and garlic to a high powered blender. Blend until smooth and creamy, about 2 minutes. Add water 1 tbsp at a time to thin if needed.

Drain and rinse the pinto and kidney beans. Run the corn under warmish water to thaw, then drain. Roughly chop the spinach. Pull the stems from the cilantro. Chop the leaves and mix them into the spinach.

Divide the greens between serving bowls. Top each bowl with rice, pinto beans, and kidney beans. Sprinkle the beans with cumin and sea salt.

Deseed and slice the avocado. Slice the lime into wedges. Add the roasted sweet potato and bell pepper to each bowl. Top with corn, pico de gallo, sliced avocado, and a squeeze of lime. Pour a generous amount of vegan queso over each bowl and dig in!

If making this ahead for meal prep, keep the queso separate until ready to eat and slice the avocado just before serving.