Cook the quinoa, and as its cooking start the veggies.
First, sauté the onions and mushrooms in an oiled skillet on medium high heat until they are golden. Add the chopped sweet potato and pepper. It will take about 10 to 15 minutes for them to brown up good, continuously move them around so they evenly fry, and add more oil if needed.
To make the sauce, blend all ingredients on high until it turns into a creamy whip. The sauce should be loose, but you can adjust the amount of almond milk more or less, to make it thinner or thicker to your liking.
Pour over the bowl and serve.