Vegan Burrito Bowl with Cashew Chipotle Cream Sauce

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 teaspoon salt
• 1/2 cup unsweetened almond milk or water

For the Burrito Mixture:

• 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 vegetable stock or water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

To Assemble:

• 4 cups of cooked brown rice
• 1/2 cup colorful grape tomatoes sliced
• 1 jalapeno or bell pepper 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