Cilantro-Sauced Roasted Potato Bowls - Forks Over Knives

Ingredients

• ⅔ cup raw cashews
• 2 tablespoons nutritional yeast
• ¼ cup chopped fresh cilantro
• ½ teaspoon lime zest
• 1 small clove garlic
• Sea salt, to taste
• 3 lb. baby potatoes, halved
• 2 tablespoons lime juice
• 3 teaspoons chili powder
• 1½ teaspoons dried Mexican oregano, crushed
• Freshly ground black pepper, to taste
• 8 mini bell peppers, halved and seeded
• 1 medium onion, cut into ½-inch-thick wedges
• 4 fresh whole jalapeño peppers (optional)
• 1½ 15-oz. cans no-salt-added black beans, rinsed and drained (2¼ cups)
• ¼ cup low-sodium vegetable broth