Make the cashew cheese: soak the cashews for 1-2 hours covered in an inch of water. Drain, and put in a high-powered blender. Add the garlic, nutritional yeast, adobo chili, salt, lemon (juiced) and add 1 c. water. Blend on high for a few minutes, until smooth.

Heat the oven to 425 degrees. Slice the sweet potato into thin rounds and place on a baking sheet. Cover with olive oil, paprika and cumin, and mix well, turning over to ensure both sides are covered in spice. Bake for 20 minutes, then turn and bake for a final 10 minutes.

Slice the onion, and heat on medium high for about 10 minutes, stirring often, as the onion caramelizes.

Slice the avocado.

Slice the rolls, top with the sweet potato slices, spicy cashew cheese, avocado and onions. Serve immediately!