Rice, Black Bean and Avocado Bowl with Sweet Chili Mustard Sauce

INGREDIENTS

Avocado, medium

2 15 ounce cans

Black beans, low-sodium

For the beans

1 cup

Tomatoes

For the sweet chili mustard sauce

1/4 cup

Maple syrup, pure

1 cup

Tomato puree/sauce

1/2 cup

Wet mustard, regular yellow

For the rice

2 cups

Slow-cooking jasmine brown rice

1 tbsp

American chili powder, regular

8 tsp

Chili powder, regular

1 3/4 tsp

Sea salt, fine

4 1/8 cups

Water

!Garnish