Place your brown rice on to cook, as per packet instructions. Typically 1:1 water ratio.

Prepare your fresh ingredients by peeling the onion, garlic, and mushrooms. Finely dice the onion and garlic. Remove the stalks from the mushrooms, then slice to preferred thickness.

Add the onion and garlic to a deep pan to saute until translucent. Then place in the mushrooms. After a few minutes, drain both the black beans and corn kernels, and pour into the pan as well. Season with a pinch of salt.

Cut the beef steak into bite size chunks. Season with the paprika, garlic powder, onion powder, and salt. Also add the balsamic vinegar and soy sauce. Toss to coat.

Sear the beef steak on a medium-high heat until the pieces form a nice crust on the outside, a few minutes on high each side.

Whilst the steak and bean mixture are cooking, it is time to make the avocado yoghurt sauce. Scoop the avocado into a blender, along with the greek yoghurt and lime juice. Blitz until smooth.

Serve the bowls by layering the brown rice, corn and bean mixture, charred steak, and avocado yoghurt sauce. Delicious!