Warm oil in a pan over low medium heat. Saute onions and garlic in pan until softened and fragrant. Add black beans, cumin and a 1/2 cup of vegetable broth and allow to simmer for 5 minutes covered and beans are warmed through and broth is reduced.
Divide rice between 2 bowls. Top rice with a layer of shredded carrots, beans and avocado. Garnish with parsley and dress each bowl with a healthy squeeze of lime juice. Salt and pepper to taste.