• prep: 15 min
• cook: 1 hr
• total: 1 hr 15 min

servings:

• For the brown rice:
• 1 tablespoon olive (or coconut) oil
• 1 1/2 cup brown rice, rinsed and drained
• 2 1/2 cups of water
• 1/2 teaspoon salt
• For the spicy black bean and peppers:
• 1 tablespoon olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 medium onion, chopped
• 1 medium size red bell pepper, seeded and chopped
• 1 tablespoon tomato paste
• 2 cloves of garlic, minced
• 1 (15 oz.) can of unsweetened corn, drained and rinsed
• 1 (15 oz.) can of black beans, drained and rinsed
• 1/4 cup water
• 1/2 teaspoon black pepper
• For the Cashew Chipotle Cream Sauce:
• 1 cup cashews, soaked for at least 2 hours or overnight
• 1 clove of garlic, minced
• 1-tablespoon adobo sauce, from a can of chipotle peppers in adobo
• 1/2 ripe avocado
• 1 teaspoon lemon juice
• 1/2 cup unsweetened almond milk, or water
• For the toppings:
• 1/2 cup colorful grape tomatoes, sliced
• 1 jalapeno, seeded and slice (optional)
• 2 stalks of scallions, chopped
• 1 ripe avocado, sliced or cubed
• handful of fresh cilantro leaves, rinsed
• lime wedges, to serve it with

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