Balanced Bean and Vegetable Burrito Bowl

Combine the brown rice and water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 40 minutes until tender and water is absorbed.

Preheat the oven to 400°F (200°C). Toss the sliced bell peppers and red onion with 1 tablespoon of olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 20 minutes until tender and lightly charred.

While vegetables roast, place the black beans in a small saucepan over medium heat. Stir in the cumin, garlic powder, and a pinch of salt. Simmer for 5 minutes until warmed through, then mash lightly with a fork if desired.

In a small bowl, combine the diced tomatoes, chopped cilantro, half of the lime juice, and a pinch of salt to make a quick fresh salsa.

Fluff the cooked brown rice with a fork and stir in the remaining lime juice and a bit of fresh cilantro.

Assemble the bowls: divide the lime-cilantro brown rice among 4 bowls as the base. Top with seasoned black beans, roasted bell peppers and onions, and fresh tomato salsa. Sprinkle with shredded cheddar cheese and serve.