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 garlic minced
• 1- tablespoon adobo sauce from a can of chipotle peppers in adobo
• 1/2 avocado ripe
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 cup almond milk or water, unsweetened

For the Burrito Mixture:

• 1 tablespoon olive oil
• 1 teaspoon ground coriander
• 1 teaspoon cumin ground
• 1 onion chopped, medium
• 1 red bell pepper seeded and chopped, medium size
• 1 tablespoon tomato paste
• 2 cloves garlic minced
• 1 corn 15 oz can, unsweetened, drained and rinsed
• 1 black beans 15 oz can, drained and rinsed
• 1/4 cup vegetable stock or water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

To Assemble:

• 4 cups brown rice cooked
• 1/2 cup grape tomatoes sliced, colorful
• 1 jalapeno pepper seeded and slice (optional, or bell pepper
• 2 scallions chopped, stalks
• 1 avocado sliced or cubed, ripe
• cilantro rinsed, handful, fresh leaves
• lime to serve it with, wedges