For the cherry tomato salsa, in a small bowl combine the red onion with the lime juice and salt and let sit for 5 minutes to soften. Add the cherry tomatoes, jalapeno and cilantro. Let it marinate while preparing the peppers.

For the sautéed peppers and onions, heat the olive oil in a non-stick skillet over medium heat. Add the slices of yellow pepper and onions and sauté, stirring frequently for 6 or 7minutes until softened and just beginning to brown. Stir through the cayenne and transfer to a small bowl.

For the seasoned burrito ground, heat the vegetable oil in the same skillet over medium heat. Add the garlic, onion and jalapeno and sauté for 3 minutes until beginning to soften. Add the Lightlife Plant-Based Ground and break up with a wooden spoon into small pieces. Cook for 1 minute, stirring occasionally. Add the taco seasoning and water and simmer gently for another 5 or 6 minutes until flavors are combined and water has evaporated.

To assemble the burrito bowls, divide the warm rice between 2 large shallow bowls, top each with the seasoned burrito ground, sautéed peppers and onions, cherry tomato salsa, black beans and avocado. Garnish to your liking with spicy salsa, extra sprigs of cilantro and lime wedges for squeezing.