Kale, Black Bean & Avocado Burrito Bowl

Cook the rice: Bring a big pot of water to a boil, pour in the rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.

Make the kale salad: Place the chopped kale in a big mixing bowl. Massage the leaves with your hands by lightly scrunching big handfuls at a time until the leaves are darker in color and fragrant. Whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt, then pour the dressing into the bowl and stir to combine.

Make the avocado salsa verde: In a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.

Warm the beans: In a medium saucepan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.

To serve, spoon generous portions of rice, beans and kale salad into a bowl. Top with a couple of spoonfuls of avocado salsa verde and garnish as desired.