Preheat oven to 400°F (205°C).

Peel and chop your potatoes into uniform 1-inch pieces to ensure they cook evenly.

Set them in a bowl with enough water to cover the potatoes and let them soak for 15-20 minutes to draw out some of the starch. Drain the water rinse the potatoes, and gently pat them dry.

Toss the potatoes with the oil, salt, and pepper.

Spread the potatoes evenly on a baking sheet (we recommend one with a lip since the oil will run off the sides of a flat sheet) and roast for 20 minutes.

Remove from the oven to give the pan a shake and use a spatula to release any stuck potatoes.

Return the potatoes to the oven and roast for another 20-30 minutes, or until the potatoes are deep brown and crisp all over.

To a hot sauté pan or wok, add the oil. Once the oil is hot, add the carrots and cook until they start to soften.

Add your bell peppers and broccoli, allowing them to cook until they start to soften.

Finally, add the snow peas and water chestnuts. Continue cooking over medium heat until the vegetables are tender, but crisp.

To make the sauce combine ginger, garlic, cornstarch, water, and soy sauce in a small bowl. Mix until the cornstarch is dissolved and the ingredients are all combined.

When the vegetables are nearly ready, add the sauce mixture to the hot pan, ensuring it coats all the vegetables, and cook for 1-2 minutes.

Build your bowls starting with the roasted potatoes and stir fry vegetables. Top with cashews and green onions.

Customize with additional toppings such as a drizzle of Japanese BBQ sauce, sliced rotisserie chicken, crushed red chili flakes, or sesame seeds!

Note: Roasted potatoes can be prepped at the beginning of the week to be used as the base for different types of bowls. You can store them in the fridge for up to 3 days and reheat when ready. Put them in the air fryer while your tofu is cooking (4-5 minutes) to bring them back up to temperature.