In a large skillet over medium-high heat, add your ground beef and cook for 5–7 minutes, breaking it apart with a spatula until it's browned and no longer pink. Drain any excess fat.

Stir in your taco seasoning along with 1/4 cup of water, and let it simmer for about 5 minutes.

Cook your brown rice according to package instructions, which usually takes about 20 minutes.

Chop your romaine lettuce into bite-sized pieces and set it aside in a bowl. Dice your avocado just before assembly.

Drain and rinse your black beans, then place them in a saucepan over medium heat for about 3–5 minutes until warm.

Layer the fluffy brown rice and crisp lettuce in serving bowls.

Top your rice and lettuce with the seasoned ground beef and warm black beans. Sprinkle cheddar cheese, add pico de gallo, diced avocado, and sour cream.

Garnish with fresh cilantro and a squeeze of lime juice.