Preheat your oven to 400°F (approximately 204°C). Begin by slicing the peppers and onions. Season them according to your preference.
Roast the vegetables: Place the seasoned peppers and onions on a baking tray. Roast in the preheated oven for 20 minutes or until they are tender and have a slight char.
Prepare the black beans: While the peppers are cooking, pour the black beans into a pan. Add your chosen seasonings and heat until the beans are thoroughly warmed through.
Make the guacamole: (Optional step if you're making fresh guacamole). Remember, keeping guacamole green is easier if you cover it with a layer of water. Just pour off the water when you're ready to use it.
Cook the quinoa brown rice: Follow the instructions on the package of the SEEDS OF CHANGE™ Quinoa Brown Rice with Garlic. This can usually be done in a skillet with a little water or in the microwave for about 90 seconds.
Assemble the bowl: Start with a base layer of the quinoa brown rice. Add the roasted peppers and onions, followed by the black beans. Top with pico de gallo and a generous dollop of guacamole.
Notes
This is a really great recipe for meal prepping and even great wrapped up into a burrito.