This is a vegan / vegetarian recipe, but feel free to add egg or your choice of meat if you prefer.
Preheat oven to 425-degrees.
Chop the greens off the beets (reserve for later), and the root tail. Peel beets.
Cut okra into 1-inch rounds.
In a medium bowl, toss beets, green beans, and okra in 1.5 tbsp. vegetable oil and salt & pepper to taste.
Place vegetables on a foil-lined tray. Add to preheated oven. Bake for 15 minutes and remove green beans. Continue cooking for 5 more minutes, then remove okra. Continue cooking for approximately 30 more minutes, or until a fork inserted in a beet goes in easily.
While vegetables are roasting, prepare other ingredients.
Add black rice to 1 3/4 cups water, stir. Heat at high heat until boiling. Stir, reduce heat to low, cover and continue to simmer for 35 minutes.
Steam edamame in microwave or steamer pot for five minutes. Remove and shell.
Chop beet greens in half. Heat a skillet over medium heat. Drizzle in 1/2 tbsp. vegetable oil and add beet greens. Saute until just wilted. Remove from heat and season with salt.
Slice avocado in half and remove pit. Slice in skin and then remove with a spoon.
Add rice to bottom of bowl. Assemble ingredients on top. If desired, sprinkle with black sesame seeds. Serve immediately.