Heat a large frying pan/skillet on medium high heat. When hot, drizzle with olive oil and add the broccoli. Season with 1/2 teaspoon sea salt and a big pinch of black pepper and cook, stirring occasionally, until just tender, about 3 minutes. Transfer to a large shallow bowl or deep serving dish.
Wipe out the pan and place back onto medium high heat. Add another drizzle of oil, along with the corn, black beans and garlic. Toss for 30-60 seconds until fragrant and then add the smoked paprika, cumin powder and cayenne or chile powder and season with 1/2 teaspoon sea salt and black pepper. Remove from the heat and set aside.
To the broccoli, add the avocado, onion or shallot (escalot), cumin, jalapeño, 1 teaspoon of sea salt, 1 tablespoon of olive oil, and juice of 1 lime to start with. Use a fork to mash the avocado and bring everything together. Taste and add more lime and salt, as needed.
To serve, top the broccamole with the corn and black beans and serve with your choice of accompaniments such as corn chips, corn or flour tortillas or raw dip-able vegetables - see serving suggestions for ideas.
Tofu scramble: for more protein or if serving a larger crowd, this meal goes well with a tofu scramble. The simplest version of this would be to stir-fry 1 block of extra firm tofu with 1-2 cloves of chopped garlic, 1-2 teaspoons of sea salt, a good pinch of black pepper and 1 teaspoon of turmeric and 1/2 teaspoon of cumin powder. You can add other spices such as ground coriander, Chile powder, smoked paprika or paprika. Toss until the tofu is golden in some parts. Then it’s ready!