Rinse 1 cup of uncooked brown rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for about 40-45 minutes, or until the rice is tender and cooked through.

While rice is cooking, dice onions and peppers; slice avocado and set aside. Drain and rinse the canned black beans under cold water.

In a skillet, heat a tablespoon of olive oil over medium heat and add the diced onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized.

Divide the cooked brown rice evenly among serving bowls. Top each bowl with a portion of the sautéed onion and bell pepper mixture.

Add a scoop of warmed black beans on top of the vegetables. Add 1/4 cup salsa to each bowl.

Garnish with avocado and any optional toppings of your choice, such as shredded lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, lime wedges, or cilantro.