Pan Seared Avocados

Place a small saucepan over medium-high heat with 1 tsp olive oil. Add the cumin seeds and toast until sizzling and fragrant, about 1 to 2 minutes. Add the basmati rice, ¾ cup water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 15 to 20 minutes.

Remove the husks from the tomatillo, rinse, and roughly chop. Trim the jalapeño, then halve and deseed. Trim and roughly chop scallions. Add the chopped tomatillo, halved jalapeño, chopped scallions, cilantro, juice of just half the lime, ½ tsp salt, and ¼ cup water to a blender. Blend tomatillo salsa until smooth.

Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Halve the avocados and remove the pit. Sprinkle each half with a good pinch of salt. Once hot, add the avocado halves, cut-side down. Cook, undisturbed, until well browned, about 2 to 4 minutes.

Fluff the rice with a fork and add the veggie power blend. Stir the cumin confetti rice to combine. Cut the remaining lime half into wedges.

Divide the cumin confetti rice between large shallow bowls. Scoop the seared avocado out of the skin in one piece with a spoon and place onto the rice. Drizzle with tomatillo salsa and sprinkle with sunflower seeds. Serve with lime wedges.