In a medium pot, combine brown rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until rice is tender.

Once cooked, fluff the rice with a fork and stir in the black beans.

In a skillet, sauté the red onion and bell pepper over medium heat for about 5 minutes until softened.

Add corn and cherry tomatoes, cooking for an additional 3-4 minutes until heated through.

In each serving bowl, layer the rice and bean mixture, followed by the sautéed vegetables.

Top with sliced avocado, salsa, chopped cilantro, and a squeeze of lime juice.