Ingredients:

  • 2 cups (380g) cooked brown rice
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (8g) chopped fresh cilantro
  • 1/4 tsp (1.5g) sea salt
  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/2 cup (120ml) vegetable broth
  • 1/2 cup (65g) raw cashews
  • 2 tbsp (30ml) lime juice
  • 1 tbsp (16g) chipotle peppers in adobo sauce
  • 1 tsp (5ml) maple syrup
  • 1/4 cup (60ml) water
  • 1 large (150g) avocado, diced
  • 1 cup (140g) cherry tomatoes, halved
  • 1 cup (160g) corn kernels
  • 1/2 red onion, finely diced

Instructions:

  1. In a medium mixing bowl, fold the fresh lime juice, chopped cilantro, and salt into the warm cooked rice. Set aside.
  2. Heat olive oil in a skillet over medium heat. Add black beans, smoked paprika, cumin, and garlic powder. Pour in the vegetable broth and simmer for 5–7 minutes until the liquid has reduced by half. Stir in the corn during the last 2 minutes.
  3. Drain the cashews (previously soaked in hot water for 15 minutes). Combine cashews, lime juice, chipotle pepper, maple syrup, and water in a blender. Process on high until smooth.
  4. Divide the lime rice equally among four bowls. Top with the seasoned black bean and corn mixture, diced avocado, cherry tomatoes, and diced red onion. Drizzle with the chipotle cashew sauce.