Prepare and cook brown rice (I added in some quinoa for protein, but that’s optional) and go ahead and start to heat up the black beans on the stove on low heat.
Chop up onion, bell peppers, poblano peppers, and mushrooms.
Mix together spices and set aside. Warm up about half the cup of vegetable broth in a skillet on medium heat. Add onions and cook until slightly see through then add peppers for about 3 more minutes, then mushrooms. Gradually adding in more vegetable broth as needed-enough to caramelize the veggies without covering them.
In the last few minutes of cooking, add in spices and diced garlic and turn down the heat to let veggies simmer until all the broth evaporates.
Base your bowl with rice and beans then top with sautéed veggies. Top with sliced avocado. Other topping ideas: fresh lime juice, cilantro, tomatoes, your choice of cheese, or baked chips. I also added potatoes to my base. Go ahead and get as creative as your tastebuds desire!