Zesty Avocado & Rice Buddha Bowl

Rinse 1/2 cup brown rice under cold water until the water runs clear.

In a small pot, combine the rinsed rice with 1 cup water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed and rice is tender.

While the rice cooks, prepare the vegetables: halve the cherry tomatoes, dice 1/4 medium cucumber into small cubes, and slice 1/4 medium red bell pepper into thin strips.

Drain and rinse 1/3 cup black beans. If using canned corn, drain 1/4 cup corn kernels.

For the dressing, juice half the lime (about 1 tablespoon) and combine with 1 tablespoon olive oil, 1/2 teaspoon honey, 1/4 teaspoon cumin, and a pinch of salt and pepper in a small bowl. Whisk until well combined.

Slice 1/2 avocado and squeeze the remaining lime juice over it to prevent browning.

When the rice is done, fluff it with a fork and let it cool for 5 minutes.

To assemble the bowl, place the cooked rice at the base, then arrange the tomatoes, cucumber, bell pepper, black beans, corn, and avocado in sections around the bowl.

Drizzle the prepared dressing over the entire bowl and serve immediately.