Start by cooking the rice: rinse 1 cup of jasmine rice until the water runs clear. Add it to a small saucepan with 2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until fluffy. Fluff with a fork and set aside.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add drained black beans, season with a pinch of cumin and chili powder, and cook for 5-7 minutes, stirring occasionally, until heated through and fragrant.
In the same skillet, increase the heat to high and add the corn kernels. Roast, stirring frequently, until they are golden and slightly charred, about 4-5 minutes. Remove from heat and set aside.
Prepare the avocado: cut the avocado in half, remove the pit, then slice one half into thin pieces. Squeeze fresh lime juice over the slices to keep them bright and prevent browning. In a small bowl, mash the other half with a little lime juice and a pinch of salt to make a quick guacamole.
Chop a handful of cilantro finely and set aside. Slice additional lime into wedges for serving.
Assemble the bowl: start with a base of fluffy rice, then layer on the seasoned black beans and roasted corn. Add the sliced avocado and drizzle with hot sauce or tahini if desired. Finish with a squeeze of lime and a sprinkle of cilantro on top.
Serve immediately, enjoying the contrast of textures—from the tender rice and creamy avocado to the smoky corn and flavorful beans. Squeeze extra lime over the top for a bright, fresh finish.
