Preheat oven to 425F.
Add sweet potatoes, onions, red bell pepper, avocado oil, cumin, and sea salt to a large bowl. Toss to coat then arrange veggies on a baking sheet. Roast for 30-35 minutes or until the sweet potatoes are tender (tossing half way through).
While veggies are roasting, cook rice according to package instructions.
While rice is cooking and veggies are roasting… make the sauce! In a jar with a lid, combine all sauce ingredients then shake 5-6 times until all mixed up! You can also whisk the ingredients together it a small bowl.
Once veggies and rice are cooked, prep your bowls! First layer rice, then veggies, then drizzle sauce on top. Garnish with sliced green onions, chopped cilantro, and crushed cashews!