Grind cashews in a blender for 20 seconds. Add water and blend for another 30 seconds. Add remaining ingredients and blend for a minute or until smooth and creamy. Set aside to use as your sauce.
Heat a large skillet over medium heat. Add olive oil (or water if you prefer to steam only). Add onions and salt, saute for a couple of minutes, stirring frequently.
Add minced garlic and saute for a minute. Add California pepper and sweet potatoes, stir.
Cover and let sweat potatoes steam, stirring occasionally.
When potatoes aren't quite done, add cumin seeds, oregano, salt, pepper, stir and cover.
Cook for another minute and add black beans.
Add a handful of spinach, and cover long enough to be slightly less wilted than what you want. Discard the California pepper.
Place in a bowl, top with your sauce mixture and any additional toppings and serve.

For the sauce:
1/3 cup raw cashews
1/3 cup water (more or less depending on desired thickness)
Salt and pepper, to taste
1/2 teaspoon garlic powder
1 teaspoon sriracha
2 tablespoon nutritional yeast

For the bowl:
2 small onions, cut in lengths or diced
Salt and pepper, to taste
Olive oil, to taste
4 teaspoon garlic, minced
1 California pepper, dried
1 medium sweet potato, diced small
1 1/2 teaspoon cumin seeds
1 teaspoon oregano
1 14 oz can black beans
1 cup spinach

For the toppings (optional):
Almond milk yogurt of choice
Chopped cilantro