Ina high speed blender, blend all sauce ingredients until smooth. If you do not own a high speed blender, you can soak the cashews in hot water for 10 mins before blending. Sauce will last in fridge for about 3 days.
To cook the kale, saute in some veggie broth with some fresh garlic. Once cooked, drizzle with a little lemon juice.
To roast Brussels sprouts, halve them, coat with a little olive oil and salt & pepper and roast on 425 degrees for about 20-25 minutes.
Arrange ingredients in a bowl to your liking and top with Creamy Cilantro Lime Sauce.
* Nutritional info does not include cilantro lime sauce.