Zubereitung

1. 1

   Cover the cashews with hot water and let them soak. Cook the rice according to the packet, then fluff it with the juice of one lime and a little salt.

2. 2

   Warm the drained beans with cumin and salt in a pot. Toss the corn with halved cherry tomatoes and the juice of the second lime to make a salsa.

3. 3

   Drain the soaked cashews and blend them with a little fresh water and salt into a smooth cream.

4. 4

   Divide the rice among bowls, top with the beans, corn salsa and avocado wedges, then drizzle with the cashew cream.