Prepare the roasted vegetables: Add olive oil to a wide pan on medium flame. Once hot, add minced garlic and cook for 30 seconds.

Add thinly sliced carrots and cook for 1 minute on high flame, stirring continuously.

Add the remaining thinly sliced vegetables: onion, zucchini, carrot, green pepper, red pepper, and mushrooms. Cook on high flame, gently mixing, until just done and still crunchy. Season with salt and set aside.

Prepare the Lemon Coriander Rice: Heat oil in a wide pan on medium flame. Add finely chopped onion and minced garlic and cook until soft (about 1 minute).

Stir in the drained brown rice, lemon zest, and finely chopped coriander. Gently mix.

Add vegetable stock and bring to a boil. Add lemon juice, cover, and simmer for 15-20 minutes, or until the liquid is completely evaporated and the rice is well cooked.

Let the rice sit for 10 minutes, then gently fluff with a fork and set aside.

Prepare Salsa Fresca: Combine seeded and finely diced tomatoes, finely chopped onion, chopped pickled jalapeños, and chopped coriander in a bowl.

Season with salt, pepper, cumin, and lemon juice. Mix well and refrigerate until needed.

Prepare Guacamole: In a mixing bowl, combine mashed avocados, salt, and lemon juice. Mix well, cover, and refrigerate until needed.

Prepare Vegan Sour Cream: Place soaked cashew nuts, apple cider vinegar, lemon juice, salt, and water in a blender and blend until smooth. Refrigerate until needed.

Assemble the Naked Burrito Bowl: Take a wide serving bowl and place the lemon coriander rice in the center.

Arrange the roasted vegetables, salsa, sour cream, guacamole, canned black beans, torn iceberg lettuce, and steamed/roasted sweet corn around the rice.

Serve with corn chips and Tabasco Original Hot Sauce on the side.