Chopped Bowl

Cook the brown rice according to package instructions (about 15 minutes); once done, spread it on a plate to cool.

While the rice is cooking, rinse and drain the canned chickpeas.

Dice the red bell pepper and cucumber into bite‑size pieces; julienne the carrots.

Slice the avocado just before assembling to prevent browning.

In a small bowl, whisk together soy sauce, sesame oil, and lime juice to create a simple dressing.

Place the cooled rice in the serving bowl as the base.

Arrange the chickpeas, bell pepper, cucumber, carrots, and avocado on top of the rice in sections for a colorful presentation.

Drizzle the dressing evenly over the entire bowl.

Sprinkle toasted sesame seeds over the top for added texture and flavor.

Serve immediately, or cover and refrigerate for up to 4 hours for a convenient packed lunch.