If using white rice: rinse 1 cup of rice under cold water until the water runs clear. In a saucepan, combine rice, 1 ¾ cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer ~15 minutes. Remove from heat and let sit (covered) for 5–10 minutes.

If using quinoa: rinse 1 cup quinoa, then cook with 1 ¾ cups water or broth. Bring to a boil, reduce heat to simmer, cook ~12–15 minutes, then let rest 5 minutes and fluff.

After cooking, fluff the grain with a fork, then stir in the lime zest, lime juice, and chopped cilantro (if using). Season with salt to taste.

In a skillet over medium heat, warm 1 tablespoon olive oil.

Add the drained beans. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for about 4–5 minutes until the beans are hot and fragrant.

For a creamier texture, mash about one-third of the beans in the skillet with the back of a spoon.

At the end, stir in 1 tablespoon lime juice to brighten the flavour.

To roast: Preheat the oven to 425°F (220°C). Toss the diced bell pepper, sliced red onion, and corn with 1 tablespoon olive oil, ½ teaspoon chili powder, and a pinch of salt. Spread them on a rimmed baking sheet and roast for about 12–18 minutes, stirring once, until tender and lightly caramelised.

To saute: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the bell pepper and onion, saute 6–8 minutes until softened and slightly charred; add corn in the last 2 minutes. Season with salt and the chili powder.

In a small bowl, whisk together the Greek yogurt (or plant-based substitute), 1 tablespoon lime juice, minced garlic, ¼ teaspoon cumin, and a pinch of salt.

If you want a smokier flavour, stir in 1–2 tablespoons of chipotle in adobo or a pinch of chipotle powder.

If the sauce is too thick, you can thin it with a teaspoon or two of water until it reaches your desired consistency.

In a jar, combine vinegar, water, sugar, and salt, stirring to dissolve.

Add the sliced red onion, press them down so they’re submerged, seal the jar, and refrigerate for at least 30 minutes. For best flavour, let them pickle for a couple of hours.

Slice or cube the avocado, gently tossing with a squeeze of lime to prevent browning.

Dice the tomatoes (or halve cherry tomatoes), chop the cilantro, shred the lettuce or greens, and have pickled onions ready.

Divide the lime-cilantro rice (or quinoa) into the base of each bowl.

Spoon a hearty portion of the seasoned beans next to or on top of the grain.

Arrange the roasted (or sauteed) vegetables, tomatoes, lettuce, and avocado evenly around each bowl.

Sprinkle with cheese (if using), toasted pumpkin seeds (or nuts), and crushed tortilla chips for crunch.

Garnish with lime wedges, extra cilantro, and hot sauce if desired.