To make Chipotle Tomato Rice:

1. Place olive oil in a medium pot and heat.
2. Sauté onion and garlic in oil for 7 minutes.
3. Add brown rice and toast it for 2 minutes, stirring.
4. Add crushed tomatoes, water, bullion cube, chipotle seasoning, and salt (optional).
5. Stir well, cover with a lid, and bring to a simmer. Cook over medium heat about 1 hour, until liquid is absorbed and grains are tender. May add additional water to replace water lost to evaporation as needed.

To make Power Bowls:

1. Place one-fourth of the rice (a scant 1 cup each) into 4 individual serving bowls (or meal prep containers). Note: May serve rice hot, warm, or chilled in this recipe, as desired.
2. Top each bowl of rice with: ½ cup chopped kale; 1/3 cup black beans; ¼ cup corn; ¼ cup cherry tomatoes; 2 slices avocado; ¼ bell pepper; 1 tablespoon pumpkin seeds; 2 tablespoons vegan ranch dressing.
3. Serve immediately.