1.  Cook the black beans according to package directions.

2. Rinse the rice. Bring a medium size pot of water to a boil. Add the rinsed rice. Boil it for a few minutes. Drain through a strainer and rinse. Place the rice back in the pot and add 1 ¾ cup fresh water. Bring to a boil over medium high heat. Reduce the heat to low and cover. Cook for 40 minutes or until tender. Place in a bowl to cool. Add the lime juice, scallions, and cilantro. Stir well.

3. Place the diced carrots in a medium pot. Add 1 cup of water. Bring to a boil over medium-high heat. Reduce the heat to low and cook, covered, for 20 minutes. Drain any remaining water and place the carrots in a bowl. Add the remaining pico de gallo ingredients. Stir well. Set aside.

4. Make the guacamole. Remove the pits from the avocados. Scoop out the avocado and place it in a large bowl. Partially mash the avocado. Add the remaining guacamole ingredients and stir to combine.

5. Prepare the pumpfu and mushrooms. Heat a large skillet over medium heat. Add the sliced mushrooms and a pinch or two of sea salt. Cook and stir for a few minutes. Add a tablespoon of the dairy-free sourcream. Cook and stir for a few minutes. Add the pumpfu. If you want to add seasonings like fajita seasoning, add it at this point. Cook for 5 more minutes.

6. Assemble your bowls. Add a scoop of cilantro lime rice to each bowl. You can arrange the ingredients in rows or scoops around the bowl. Add a portion of beans, lettuce, guacamole, carrot pico de gallo, and pumpfu-mushroom mixture. Top each bowl with a dollop of sour cream, shredded cheese and a drizzle of dressing. Sprinkle with some cilantro.