1. Cook the rice
Begin by cooking your rice according to the package instructions. Set aside and fluff with a fork once done.

2. Sauté the aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic, cumin, smoked paprika, and cayenne (if using). Sauté for another minute.

3. Add the black beans
Stir in the drained black beans along with salt and black pepper. Cook for about 5 minutes, allowing the flavors to combine. Remove from heat and set aside.

4. Cook the vegetables
In a separate pan, lightly sauté the sliced red bell pepper, zucchini, and corn until tender but still vibrant, about 5 to 7 minutes.

5. Make the guacamole
Mash the avocados in a bowl, then mix in lime juice, chopped red onion, salt, and pepper. Adjust seasoning to taste.

6. Prepare the cashew cream
Drain the soaked cashews. In a blender, combine cashews, water, lime juice, garlic, and salt. Blend until completely smooth and creamy.

7. Assemble the bowls
Start with a base of rice, then top with the spiced black beans, sautéed veggies, dollops of guacamole, and a drizzle of cashew cream. Finish with fresh cilantro, jalapeños, lime wedges, and a spoonful of salsa if desired.