Black Bean and Asparagus Bowl with Avocado Cream

Add the rice and 2 cups of water to a pot, bring to a boil, cover, and cook on low heat for 15 minutes.

Cut the asparagus into 2-inch pieces, toss with 1 tbsp olive oil, and cook in a hot pan for 5 minutes until golden-brown.

Add the snap peas to the same pan and cook for 3 minutes until just soft.

Heat the black beans in a small pot with salt and black pepper for 4 minutes.

Mash the avocado in a bowl with the lime juice, remaining olive oil, and honey until smooth.

Divide the rice between two bowls, add the black beans, asparagus, and snap peas.

In a small bowl, whisk the lemon juice, olive oil, salt, and pepper until smooth.

Spoon the avocado cream over each bowl and sprinkle with chopped cilantro.