Octopus and Black Bean Brown Rice Bowl with Lime

Rinse the brown rice under cold water until clear. Combine with 3 cups water and 0.5 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 40 minutes until tender and water is absorbed. Let rest covered for 5 minutes, then fluff with a fork.

Preheat oven to 400°F (200°C). Peel and cube the sweet potato into 0.5-inch pieces. Toss with 1 tbsp olive oil and 0.25 tsp salt. Spread on a baking sheet and roast for 20 minutes until golden and tender.

While sweet potato roasts, cut corn kernels from the cob. Add corn to the baking sheet for the last 8 minutes of roasting to char slightly.

Clean the octopus by rinsing under cold water and removing the beak. Cut tentacles apart if needed. Bring a large pot of lightly salted water to a bare simmer (180°F).

In a separate pan, sauté half the yellow onion and 4 cloves of garlic with 1 tbsp olive oil until fragrant, about 2 minutes. Add 0.5 tsp salt and 0.25 tsp cayenne.

Blanch the octopus in the simmering water for 30 seconds, then transfer to the sauté pan. Cover and braise on low heat for 25 minutes until tender but not falling apart. Remove octopus and slice into bite-sized pieces.

Drain and rinse the black beans. In a small saucepan, sauté the remaining quarter onion and 2 cloves of minced garlic in 1 tbsp olive oil until soft, about 3 minutes.

Add the black beans with 0.25 cup water. Simmer on medium-low for 10 minutes until heated through and slightly thickened. Season with 0.25 tsp salt. Mash about a quarter of the beans for creaminess if desired.

Zest both limes into a small bowl. Juice three limes (should yield about 3-4.5 tbsp juice). Mince the remaining garlic clove.

Whisk together lime juice, lime zest, minced garlic, 3 tbsp olive oil, 0.25 tsp salt, and 0.125 tsp cayenne until emulsified. Taste and adjust salt.

Slice the avocado. Pick the cilantro leaves from stems.

Divide the fluffy brown rice among four bowls. Arrange black beans, sliced octopus, roasted sweet potato, and charred corn in sections on top of the rice.

Fan avocado slices alongside the other components. Drizzle generously with the lime sauce. Scatter fresh cilantro leaves over each bowl. Cut the remaining lime into wedges and serve on the side for extra squeeze.