Cashew Cream Bean Bowl

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Ingredients

1/2	Cup	Raw cashews, soaked overnight
1	Pinch	Salt
1	Pinch	Fresh ground pepper
2	Large	Limes
1/2	Teaspoons	Smoked paprika
1/2	Teaspoon	Chili powder
1/4	Large	Red onion, finely diced
2	Tablespoons	Hemp seeds
1/2	Teaspoons	Cayenne pepper
2	Tablespoons	Fresh cilantro, chopped
1	Medium	Avocado, mashed
1/4	Cup	Plain almond milk
1	Cup	Grape tomatoes, quartered
1/2	Teaspoon	Cumin
1	Can	Black beans, drained and rinsed
1	Tablespoon	Nutritional yeast
1/2	Cup	Pea shoots microgreens

Blend the cashews, hemp seeds, nutritional yeast, almond milk, lime juice, salt, and pepper.
Process for 4 minutes on high, or until a cream forms.
In a mixing dish, combine the quartered cherry tomatoes, diced red onion, and chopped cilantro.
Combine the mashed avocado flesh with the juice from the second lime and a pinch of cayenne and salt.
For 5 minutes, cook the black beans, cumin, paprika, and chili powder in a saucepan.
Layer the black beans in two serving dishes, then top with guacamole, pea shoots microgreens, and cashew cream.