Preheat the oven to 350 degrees Fahrenheit. Clean the sweet potatoes, dry, pierce each with a fork a few times, and roast for 45 minutes to an hour or whenever the potatoes are soft all the way through.
First cook the quinoa by adding the quinoa with 2 cups of water. Bring to a rolling boil, reduce heat, cover, and simmer for about 15 minutes or until the water is completely evaporated. Let stand for a few minutes to steam and then fluff with a fork. Transfer to a large mixing bowl.
Add the beans, peppers, onion, lime juice, and cilantro. Combine. Salt and pepper to taste.
Add the cashews, water, nutritional yeast, smoked paprika, turmeric, black pepper, and salt to a high speed blender and blend until smooth and creamy. If too runny, add more cashews. If too thick, add more water.
Cut the sweet potatoes open and gently press the ends gently to help create a well or deeper bowl. Fill the potatoes with the quinoa salad, top with spiced cashew cheese sauce. Maybe slice with an avocado or top with more cilantro. ENJOY!