Zesty cilantro-lime rice forms the base of these hearty bowls, layered with smoky cumin-and-chili-spiced black beans and corn charred in olive oil until it's golden and sweet. A bright, fresh pico de gallo — juicy Roma tomatoes, red onion, jalapeño, and lime — adds crunch and heat in every bite, while creamy sliced avocado ties the whole thing together. Each component gets built and seasoned on its own, so the flavors stay distinct: bright acid from the lime, warmth from smoked paprika, and a little kick from the jalapeño. It's a fully loaded, build-your-own kind of meal that comes together in under an hour and reheats beautifully for lunch the next day. This one's a great pick for a vegan dinner rotation, easy to customize bowl by bowl with whatever extra toppings you love.
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Combine the rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
While the rice cooks, make the pico de gallo: stir together the diced tomatoes, red onion, jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a bowl. Set aside to let the flavors come together.
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