Fajita Veggie & Black Bean Vegan Burrito Bowl with Vegan Cashew Sour Cream

1. Prepare the roasted fajita veggies: Dice red bell pepper and onions. Toss them with olive oil, sea salt, cumin, paprika, and chili powder. Roast in the oven at 400F (200C) for 25 minutes.
2. Prepare the vegan cashew sour cream: Soak 1 cup raw cashews in boiling water for an hour, then drain. In a high-speed blender, combine the soaked cashews, 1/2 cup water, 2 tbsp lemon juice, 2 tbsp nutritional yeast, sea salt, and garlic powder. Blend until completely smooth, which will take 2-3 minutes.
3. Assemble the burrito bowls: In each bowl, layer romaine lettuce, roasted fajita veggies, diced red onion, rinsed and drained black beans, avocado cubes, and vegan cheese. Top generously with the vegan cashew sour cream. Serve and enjoy!