Rinse 2 cups short-grain brown rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 2.25 cups vegetable broth, 1 tablespoon olive oil and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 40–45 minutes until tender and liquid is absorbed. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

If using quinoa or farro, adjust liquid and times: quinoa 1.5 cups water per cup and simmer 15 minutes; farro follow package instructions.

Black bean & corn mixture

Sauté vegetables

While the grains cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/4 cup finely chopped red onion and 1/2 cup diced red bell pepper; sauté 3–4 minutes until softened. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Add corn and seasonings

Add 1.25 cups corn kernels to the skillet and cook 3–4 minutes until warmed and slightly golden. Stir in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika; cook 30 seconds to bloom the spices.

Combine beans

Add 1.5 cups drained and rinsed black beans to the skillet, stirring to combine. Cook 2–3 minutes just until beans are heated through. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons fresh lime juice. Taste and adjust seasoning.

Vegetables & toppings

Prepare fresh components: halve 1 cup cherry tomatoes, thinly slice 2 scallions, chop 1/4 cup cilantro, and slice 1 avocado. If you prefer wilted greens, place 4 cups baby spinach in a large bowl and pour 1/4–1/2 cup warm cooked rice over them to gently wilt; otherwise leave greens raw.

Crumble 1/2 cup feta or cotija if using and set aside for topping.

Cilantro-lime dressing

Blend dressing

In a blender or food processor combine 1/2 cup plain Greek yogurt, 1/2 cup packed fresh cilantro leaves, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon honey or agave, 1/4 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth. Add 1–2 teaspoons water to reach desired pourable consistency. Taste and adjust salt or lime.

Assembly

Build the bowls

Divide the cooked grains evenly among 4 bowls (about 1/2 cup cooked rice per serving as a base—adjust to preference). Arrange or mound the black bean & corn mixture over each grain portion. Add greens (fresh or lightly wilted), halved cherry tomatoes, sliced avocado, scallions and chopped cilantro.

Drizzle 2–3 tablespoons of cilantro-lime dressing over each bowl (or serve on the side). Sprinkle crumbled feta or cotija if using. Serve with lime wedges and hot sauce or chili flakes to taste.

Optional: store leftover black bean mixture and dressing separately in airtight containers for up to 4 days; assemble bowls when ready to eat to keep avocado and greens fresh.