Rinse jasmine or basmati rice under cold water until water runs clear. In a medium pot, combine rice with coconut milk and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

For canned black beans, drain and rinse under cold water. Warm the prepared beans in a small saucepan over low heat for about 5 minutes, stirring occasionally.

Preheat grill or stovetop grill pan over medium-high heat. Slice halloumi into ½-inch thick pieces, brush grill with oil, and grill halloumi for 2-3 minutes on each side until golden brown.

In a mixing bowl, combine diced peaches, finely chopped red onion, lime juice, and chopped cilantro. Stir gently and adjust seasoning with salt and additional lime juice if needed.

To assemble bowls, layer coconut rice at the bottom, followed by warmed black beans, then sliced grilled halloumi.

Top with peach salsa, sliced avocados, cilantro lime dressing, and sprinkle with fresh herbs and sea salt.

Serve immediately with lime wedges on the side.