Smoky Black Bean Burrito Bowl

Combine Brown Rice (1 cup) with two cups water, bring to a boil and let simmer for forty five minutes or until tender. Once tender, add Pink Himalayan Sea Salt (1/2 tsp) and Fresh Cilantro (1/4 cup) .

Mince and divide Garlic (5 cloves) .

Dice and divide Onion (3/4) .

Halve Cherry Tomatoes (2 cups) .

Thinly slice Radishes (1 cup) .

Cut Lime (1) into wedges, reserve two for the avocado crema.

Rinse and drain Black Beans (1 2/3 cups) .

In a small bowl, combine tomatoes, two cloves of garlic, 1/4 of the onion and Salt and Pepper (to taste) .

Heat a medium skillet over medium heat, add Olive Oil (1 Tbsp) . Once olive oil is warm, add remaining garlic and onion and sauté ten minutes or until onions are translucent. Add beans, Smoked Paprika (1 tsp) , Ground Cumin (1/2 tsp) and Chili Powder (1/2 tsp) and sauté for another five minutes.

Remove flesh from Avocado (1) and place in a small bowl.

Add Greek Yogurt (1/4 cup) , juice of two lime wedges and Salt and Pepper (to taste) to taste, then whip to combine.

Divide cilantro rice, a small handful of Spinach Leaves (2 cups) , smoky black beans, salsa, radishes, avocado crema, additional cilantro and a lime wedge between four to six bowls. Season with Queso Fresco (to taste) . Enjoy on its own or with tortilla chips!