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 teaspoon) and Fresh Cilantro (1/4 cup).
Mince and divide Garlic (5 clove).
Dice and divide Onion (3/4).
Halve Cherry Tomato (1 pint).
Thinly slice Radish (1 cup).
Cut Lime (1) into wedges, reserve two for the avocado crema.
Rinse and drain Black Beans (15 ounce).
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 tablespoon). Once olive oil is warm, add remaining garlic and onion and sauté ten minutes or until onions are translucent. Add beans, Smoked Paprika (1 teaspoon), Ground Cumin (1/2 teaspoon) and Chili Powder (1/2 teaspoon) 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 cup), 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!