Step 1: Preheat the oven to 425°F (220°C). A hot oven is essential for achieving perfectly roasted vegetables.
Step 2: Wash and chop the sweet potato, broccoli, onion, red bell pepper, and yellow squash into bite-sized pieces.
Step 3: In a large mixing bowl, combine the chopped vegetables with the teriyaki sauce, dried basil, ground cumin, and kosher salt. Toss until well coated.
Step 4: Spread the seasoned vegetables evenly on a large baking sheet and roast for about 25-30 minutes, stirring halfway through.
Step 5: While the vegetables are roasting, prepare the brown rice according to package instructions.
Step 6: Assemble the bowls with a scoop of brown rice, topped with roasted vegetables and sprinkled with roasted cashews.
