Cook 2 cups of brown rice according to the package instructions, usually for 40-45 minutes. Before the water starts to boil, add salt and 2 bay leaves. Once the rice is cooked, transfer it to a large bowl and stir in 2 tablespoons of fresh cilantro, 1 tablespoon of lemon juice, and 1 tablespoon of lime juice. Mix well.
In a small pot, combine 1 can of black or pinto beans, 1 garlic clove (minced), ½ teaspoon of dry oregano, ¼ teaspoon of cumin, and a dash of chipotle pepper if desired. Heat over medium heat for 5 minutes.
Slice 1 green bell pepper, 1 red bell pepper, and 1 medium red onion into thin strips. Heat ½ tablespoon of grapeseed oil in a large skillet. Add the red onion and sauté over medium-high heat for 3 minutes. Add the sliced bell peppers and cook for an additional 5 minutes. Season with 1 teaspoon of dry oregano, ½ teaspoon of salt, ¼ teaspoon of pepper, and ¼ teaspoon of red pepper flakes if you like some heat. Continue cooking until the vegetables are soft, about 2 more minutes.
To assemble the bowls, divide the cilantro lime rice, garlic beans, and sautéed vegetables evenly between 4 bowls. Top each bowl with fresh salsa, guacamole, vegan cheese, and shredded lettuce as desired.