20-Minute Healthy Burrito Bowls

1. Add the olive oil to a large skillet and heat over medium heat. Add the black beans and corn and cook for 5-7 minutes, stirring occasionally.
2. While the beans and corn are cooking, prepare your rice according to package instructions (if not already cooked).
3. Assemble your bowls: divide the cooked rice between two bowls. Top with the warm beans and corn. Add the salsa, cilantro, avocado, red onion and a squeeze of fresh lime juice.
4. If making the cashew cream sauce, add all ingredients (raw cashews, water, fresh lime juice, garlic powder, sea salt) to a high-speed blender and blend until completely smooth and creamy. Drizzle over the bowls or serve on the side.
5. Enjoy immediately or store in an airtight container for up to 3 days in the fridge.