Warm the black beans

• Heat the olive oil in a frying pan over medium heat.
• Add the black beans, ground cumin and salt and cook until heated through and lightly coated.

Prepare the vegetables

• Halve the cherry tomatoes and finely slice the red onion.
• Slice the avocado and chop the coriander.

Assemble the bowls

• Divide the warm rice between bowls and top with the black beans.
• Add the avocado, cherry tomatoes and red onion.
• Drizzle with lime juice and scatter over the coriander.