If you make the cashew sauce in advance and mix up the spice blend ahead of time, this is a quick dinner to throw together on a weeknight with minimal cleanup. I used two sheet pans to help everything get nice and crisp. Drizzled with a cashew miso sauce, this is my take on a Sweetgreen classic without the wait in line.

It will likely make more sauce than you need for one meal but I found it went great on nearly any bowl for the following week! Whiz in a seeded jalapeño and some cilantro and it will be reimagined as a great taco sauce too.