Vegan Sweet Potato & Spinach Bake

### Instructions

1. **Prepare the creamy sauce:**
– Drain and rinse the soaked cashews, then add them to a high-speed blender or food processor.
– Add water, nutritional yeast, lemon juice, turmeric, salt, and pepper to the blender. Blend until smooth and creamy, adding more water if necessary to achieve your desired consistency. Set aside.

2. **Preheat the oven:**
– Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

3. **Cook the onions and garlic:**
– In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
– Add the minced garlic, thyme, and oregano. Cook for another 1-2 minutes until fragrant.

4. **Cook the spinach:**
– Add the spinach to the skillet with the onions and garlic, stirring occasionally until the spinach wilts down (if using frozen spinach, make sure it’s fully thawed and drained). Season with salt and pepper to taste.

5. **Assemble the bake:**
– Layer the sliced sweet potatoes at the bottom of the prepared baking dish. You can overlap them slightly, creating a beautiful and colorful base.
– Spread the sautéed spinach mixture evenly over the sweet potatoes.
– Pour the creamy cashew sauce over the entire dish, making sure to coat the sweet potatoes and spinach evenly.

6. **Bake the dish:**
– Cover the baking dish with aluminum foil and bake for 30 minutes.
– After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the top is lightly golden.

7. **Serve and enjoy:**
– Once the bake is done, allow it to cool for a few minutes before serving. You can garnish it with fresh herbs, such as parsley or thyme, if desired.
– Serve with a side salad or your favorite grain for a complete meal.

### Tips and Variations

– **Add protein:** For a more filling dish, consider adding cooked lentils, chickpeas, or tofu to the layers.
– **Make it spicy:** Spice things up by adding a pinch of red pepper flakes or cayenne pepper to the creamy sauce or the spinach mixture.
– **Use different greens:** If you’re not a fan of spinach, try using kale, Swiss chard, or collard greens instead.
– **Make ahead:** This dish can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to a month.

### Why Sweet Potatoes and Spinach Make the Perfect Pair

Sweet potatoes and spinach are a match made in heaven! The sweet, starchy flavor of the sweet potatoes balances perfectly with the earthy, slightly bitter taste of spinach. Together, they create a satisfying and nutritious combination. Sweet potatoes are an excellent source of vitamins, minerals, and fiber, while spinach adds iron, calcium, and antioxidants to the mix. With the added cashew sauce, you’re also getting a creamy and indulgent flavor without any dairy.

### Final Thoughts

This Vegan Sweet Potato & Spinach Bake is the perfect comfort food that you can feel good about eating. Whether you’re following a vegan or gluten-free diet or just looking to add more plant-based meals to your routine, this dish is sure to impress. With its vibrant colors, delicious flavors, and nutritious ingredients, it’s a perfect choice for any occasion.

So, next time you need a wholesome, satisfying dish, give this bake a try and enjoy the comforting flavors of sweet potatoes and spinach in every bite!