Cook the brown rice according to package instructions. Fluff with a fork and set aside.

In a medium bowl, combine black beans, cumin, chili powder, and a pinch of salt. Mix well and set aside.

Prepare the vegetables: Dice the red bell pepper, finely chop the red onion, halve the cherry tomatoes, and slice the avocado.

Make the dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

Assemble the bowls: Divide the cooked rice between two bowls. Top with seasoned black beans, diced bell pepper, red onion, cherry tomatoes, and avocado slices.

Drizzle the lime dressing over the bowls and garnish with fresh cilantro. Serve immediately.