1/2cup raw cashews, soaked for at least 30 minutes
1cup cilantro leaves
1/2cup unsweetened almond milk
1 large lime, juice and zest
Preheat oven to 400 degrees F. Chop the vegetables into bite size pieces and toss with olive oil, lime juice, cumin and cayenne pepper.
Place in a single layer on a baking sheet (you will likely need two) and place in the oven. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
While the vegetables are cooking, make the rice. Rinse the basmati rice and place in a saucepan with 2 cups water. Bring to a boil then cover and reduce heat to low and cook until rice is tender, about 20 minutes.
Toss cooked rice with olive oil, lime juice, cilantro and salt/pepper.
Place the soaked and drained cashews, cilantro, almond milk, lime juice/zest and salt/pepper into a blender or food processor and combine until creamy and thick. Depending on the power of your blender, this may take up to 5 minutes. Season to taste, if needed, with salt and pepper.
Divide the rice among bowls, top with vegetables, avocado slices and creamy cilantro sauce.