Preheat oven to 420 degrees.
Cut and prepare all of your vegetables for roasting. Use two cookie sheets (one for sweet potatoes because they take a little longer to cook).
When everything is cut, season with salt/pepper and drizzle enough olive oil to lightly coat the vegetables. Roast all vegetables at 420 degrees. The spinach will need to be taken out first (after 5-10min), followed by eggplant/asparagus/beans, and finally sweet potatoes. Roasting time will vary depending on size of the cut - approximately 20-40min.
While roasting, begin shaving the carrots and slice the avocado. Squeeze a little lemon on the avocado to prevent browning.
Prepare the quinoa according to package directions.
For cashew cream, combine equal amounts of raw cashew and water. The Vitamix works really well for blending into a creamy consistency.
For serving, you want to layer the cooked quinoa/kale mix, followed by all vegetables on top. To garnish, sprinkle fresh cilantro, sesame seeds, and roasted pumpkin seeds. Drizzle cashew cream on top. Enjoy!