AVOCADO OIL sweet corn large bell peppers red onions sweet potato black beans S&P for the green rice: cooked brown rice avocado jalapenos garlic cilantro limes water S&P
Add the avocado, jalapeños, garlic, cilantro, & lime juice to a food processor. Season with S&P as desired. Pulse to combine. Once combined, let the food processor run, stopping to scrape down the sides as necessary, & slowly stream in the water until the mixture is creamy & pureed. Transfer avocado mixture to a large bowl, then fold in rice until combined. Taste & season with additional S&P as desired. Set aside.
Place the corn, bell peppers, onions, & sweet potato on a baking sheet. Drizzle with avocado oil. Season with S&P as desired. Toss to coat well. Place the vegetables on the preheated grill. Grill 3-4 minutes per side, or until charred & tender as desired. Transfer the grilled veggies to the baking sheet. Once cool enough to handle, slice the corn from the cob & chop remaining veggies into bite-sized pieces.
Place a generous spoonful of the green rice on the bottom of a large, shallow bowl. Top with the grilled veggies, grilled corn, black beans, lettuce, & any other toppings you'd like. Enjoy!