Buffalo Tofu Veggie Bowl with Cashew Cheese Sauce

1. Prepare the vegetables: Coat 1 lb of Brussels sprouts with 1 1/2 tbsp olive oil, salt, and garlic. Cube 2 large sweet potatoes and coat them with 2 tbsp olive oil, salt, and pepper.
2. Roast the vegetables: Place the coated Brussels sprouts and sweet potatoes on the same baking pan. Roast in an oven preheated to 400F (200C). Roast the Brussels sprouts for 35 minutes and the sweet potatoes for 40-45 minutes, or until tender and slightly caramelized.
3. Prepare the Cashew Cheese Sauce: In a blender or food processor, combine 1 cup of soaked cashews (soaked for at least 4 hours or overnight), 1 cup water, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp sea salt, and 1/2 tsp chipotle powder. Blend until completely smooth and creamy.
4. Assemble the bowl: Combine the roasted Brussels sprouts and sweet potatoes in a bowl. Add your prepared baked buffalo tofu (recipe for tofu is external) and drizzle generously with the cashew cheese sauce. Serve warm.