Preheat your oven to 200°C (400°F).
In a mixing bowl, combine olive oil, lime juice, cumin, salt, and black pepper to create a marinade.
Place the cod fillets in the marinade, coating them evenly. Let them marinate while you prepare the vegetables.
On a baking tray, arrange the sliced beets and kale. Drizzle with a little olive oil and season with salt.
Roast the beets and kale in the preheated oven for about 15 minutes.
While the vegetables are roasting, cook the jasmine rice according to package instructions. Typically, combine the rice with 450 ml (1.9 cups) of water, bring to a boil, then reduce heat and simmer for 15 minutes.
After 15 minutes of roasting, add the marinated cod fillets to the baking tray with the vegetables. Roast for an additional 15 minutes until the cod flakes easily with a fork.
Once done, remove from the oven and let rest for 5 minutes.
Fluff the rice with a fork and divide it among four plates. Top with the roasted cod, kale, beets, and garnish with fresh mint. Add sliced avocado and lime wedges if desired.
