Make the rice: Add the rice to a bowl and rinse well under cold running water. Drain in a fine-mesh sieve and transfer the rice to a medium saucepan. Add the water, ½ teaspoon salt, the bay leaf, and bring to a boil. Reduce the heat to low, cover, and cook over a gentle boil for 10-15 minutes (or check the package instructions). Remove from the heat and let it rest for 5–10 minutes. Remove the bay leaf. Add the cilantro and lime, and fluff with a fork. Taste for salt and add more lime or cilantro to taste.

Make the fajita veggies: While the rice is cooking, heat the oil in a frying pan over medium-high heat. Add the peppers, onions, oregano, and salt. Stir occasionally and cook for 8 to 10 minutes, until the peppers are tender and soft.

Make the salsa: In a large mixing bowl, combine the corn, tomatoes, onion, jalapeno, cilantro, lime juice, extra virgin olive oil, and salt, mix well to combine. Taste for flavor, and add more lime juice or salt to taste.

Assemble the bowls: To assemble your burrito bowls, layer some cooked rice into individual bowls, top with black beans, add some fajita veggies, salsa, shredded romaine lettuce, and some sliced or mashed avocado. Top with a squeeze of lime, chopped jalapenos, and some chopped cilantro. You can also add some vegan sour cream to finish it off.