Rinse 1 cup of brown rice under cold water, add to a saucepan with 2 cups of water, bring to a boil, then reduce to low, cover, and simmer for about 30 minutes.

Heat a large skillet, add 1 pound of ground beef, cook for about 8 minutes, breaking apart, until well-browned and fully cooked.

Prepare toppings: halve 1 cup of cherry tomatoes, shred 2 cups of lettuce, and slice pickles.

In serving bowls, layer cooked brown rice, add browned ground beef, and top with cherry tomatoes, shredded lettuce, and sliced pickles.

Mix 2 tablespoons of ketchup and 1 tablespoon of mustard, then drizzle over the assembled bowls.

Serve and enjoy, optionally with a side of baked sweet potato fries or green salad.