If your rice isn’t cooked yet, put it on the stove so it can cook while you prepare the other parts.
Preheat the oven to 450 F/ 230 C
Add the potato and red onion to a parchment lined baking sheet. Drizzle with oil or broth and pinch of salt, if using. You can also add chickpeas if using. I like to keep all thing separate on the baking sheet.
Bake for 30 minutes. Take out the onion at about 15 minutes if you like it on the less cooked side.
Meanwhile, sauté the spinach with the oil/broth until wilted. About 3-4 minutes.
Then make sauce by adding all ingredients into a small pot and whisking over low heat until mixed and thickened. About 2-3 minutes.
Add the rice to the bottom of a bowl. Top with veggies and chickpeas, if using. Drizzle with sauce and devour!
Sauce makes about 3/4 cup. Save the rest to use as a dip or with another meal.
If you don’t have the flavored cashew butter, use plain and add an extra ½ teaspoon of ground ginger.