Veggie Burrito Bowl

RINSE rice in a colander until water runs clear; TRANSFER to a small saucepan; ADD 2 cups water and ½ tsp salt; BRING to a boil; REDUCE heat to low; STIR; COVER; COOK until liquid is absorbed, 16 to 18 minutes.

REMOVE from heat; LET stand, covered, for 5 minutes. MEANWHILE, PREPARE salsa, guacamole and beans (below).

ADD remaining cilantro and remaining lime juice (about ¼ a lime) to rice; STIR to combine.

PLACE rice in a bowl; TOP with beans, salsa, guacamole and cheddar.

ADD ½ the onion, ¼ the garlic, juice of ½ a lime, ½ tsp salt and ¼ tsp pepper to diced tomatoes; MIX; SET aside.

ADD ½ the cilantro, ⅓ the garlic, ½ the remaining lime juice (about ¼ a lime), ¼ tsp salt to taste, ¼ tsp pepper and cumin to taste to avocado; MASH and MIX until well combined; SET aside.

HEAT a skillet over medium heat

COAT bottom with coconut oil; ADD beans, ½ cup water, remaining onion, garlic, ½ tsp cumin, ½ tsp oregano, ½ tsp salt and ¼ tsp pepper; COOK, STIRRING occasionally, until water is reduced by half and beans are heated through, 5 to 10 minutes.