Bring the brown rice to the boil in a saucepan of water and cook over a low heat until tender.
Cook the brown lentils in a second pan of salted water until done but still slightly firm. Then drain.
Briefly toast the cooked lentils in a hot frying pan with the cumin and a little chilli until well spiced and fairly dry.
Halve the avocado, remove the stone and roughly mash the flesh with a fork. Drain the sweetcorn.
Have the salsa ready and briefly season all the components to taste.
To serve, divide the warm brown rice between bowls and arrange the lentils, sweetcorn, avocado and salsa on top.
Good to know
A bowl like this is simple, colourful and hearty. It's on the table without much effort and tastes especially good warm.
Swaps
Brown rice → quinoa (also provides protein and magnesium). Brown lentils → black beans (also provide fibre, robust in flavour). Sweetcorn → pepper (contains vitamin C). Salsa → chopped tomatoes with lime juice and olive oil (without added sugar, depending on the product).
Allergens
Naturally gluten-free as long as the ingredients aren't contaminated with gluten. For children, season mildly; in pregnancy, make sure the salsa has been handled hygienically and kept well chilled.
