In a medium pot, bring 2 cups of water to a boil. Add 1 cup of brown rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 40-45 minutes, or until rice is cooked and water is absorbed. Fluff with a fork and set aside.

Roast Corn

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add corn, season with salt and pepper, and sauté for about 5-7 minutes until slightly charred. Set aside.

Prepare Red Beans

If using canned red beans, rinse and drain them. In a small pot, combine the beans with cumin, salt, and pepper. Heat over medium until warmed through, about 5 minutes.

Roast Cauliflower

Preheat the oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

Sauté Kale

In a skillet, add a splash of water or a little olive oil over medium heat. Add chopped kale and sauté for about 5-7 minutes until wilted. Season with salt and pepper.

Assemble the Buddha Bowl

In a large bowl, layer cooked brown rice, roasted corn, spicy red beans, roasted cauliflower, sautéed kale, guacamole, and crumbled goat cheese. Drizzle with chimichurri sauce before serving.