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Cook the brown rice according to the directions here.
Rinse all the produce. Rip the kale leaves off by hand into small, bite-sized chunks. Dice the stems. Steam the stems and the leaves for just a couple minutes, until lightly wilted.
Heat the corn until room temperature. Dice the red pepper and mix it in with the corn. Season with salt and pepper to taste.
Dice the green cabbage into small strips. Cut the avocado lengthwise around the pit. Twist to open. Cube the avocado.
Drain and rinse the beans.
Add the steamed kale to a serving bowl. Pile on the rice, beans, and veggies. Sprinkle pumpkin seeds and optional ingredients on top. Add salt and pepper to taste with a scoop of salsa. Enjoy!