Peel the garlic. Place a small saucepan over medium-high heat with 1 tsp olive oil. Add 2 whole garlic cloves and the basmati rice and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Add 1 ¼ cup water and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 15 to 18 minutes.
Peel and mince the remaining 2 cloves garlic. Peel and dice the onion. Peel and dice the carrot. Drain and rinse the black beans.
Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the chopped onion, minced garlic, diced carrot, and ¼ tsp salt and pepper. Cook until onions soften, about 3 to 5 minutes.
Add the black beans, vegetable broth concentrate, and 1 cup water to the pot. Cover and cook until the black beans are softened and the sauce is slightly thickened, about 6 to 8 minutes.
Drain the hearts of palm. Halve the avocado and remove the pit. Dice the flesh. Add the hearts of palm and diced avocado to a medium bowl. Halve the lemon and add the juice from half to the bowl along with a pinch of salt and pepper. Toss the hearts of palm and avocado salad.
Pick the cilantro leaves. Squeeze the remaining lemon into the black bean feijoada, off of the heat. Divide the garlic rice between large bowls or plates and top with the black bean feijoada and hearts of palm and avocado salad. Sprinkle with cilantro and enjoy!