Make the turmeric rice. Melt 2 tablespoon butter in a medium pot over medium heat. Add the turmeric and cumin and saute for 30 seconds. Add the rice and toast for one minute, tossing to coat in the spices. Add the vegetable stock and bring to a boil. Cover the pot, reduce the heat to low, and continue to simmer for 15 minutes or until the liquid has evaporated and the rice is cooked.
Meanwhile, braise the black beans. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the shallots and garlic and saute for 1 minute or until the shallots are translucent. Add the chili de arbol, zest of 1 lime, black beans, vegetable stock, and coriander. Bring to a boil, reduce the heat to low, and continue to simmer for 20 minutes. Season with salt and pepper.
Prepare the vegetarian picadillo. Use a food processor to pulse the walnuts and mushrooms until coarsely chopped. You can also chop the ingredients by hand. Heat 2 tablespoon oil in a large saute pan over high heat. Add the mushrooms and walnuts and cook until the mushrooms are browned, about 8 minutes. Transfer the mushroom mixture to a plate.
In the same pan, heat another tablespoon of oil over medium heat. Add the onion and green bell pepper and saute until the vegetables have softened, about 4-5 minutes. Add back the mushrooms along with garlic, tomato paste, cumin, and oregano, stirring to coat.
Add the olives, raisins, capers, and vegetable stock, stirring to combine. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes or until the liquid has evaporated. Season the picadillo with salt and pepper.
Assemble the Cuban picadillo bowls. Portion the rice into 4 bowls and top with the beans and picadillo. Top with fresh chopped tomatoes and chopped cilantro. Serve with lime wedges if desired.