Cook the rice according to the package instructions and set aside.
Heat olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for 3–5 minutes until warmed through and flavorful.
Wash and chop the bell pepper, tomatoes, red onion, lettuce, avocado, and cilantro.
Divide the rice between serving bowls. Top with the seasoned black beans, corn, lettuce, tomatoes, bell pepper, red onion, and avocado.
Finish with fresh cilantro, a squeeze of lime juice, and any optional toppings such as Greek yogurt, cottage cheese, salsa, shredded cheese, or hot sauce.