1
Heat a large skillet over medium-high heat. Add the vegan ground beef and cook for 6-8 minutes or according to package directions. Add the tomato sauce and taco seasoning. Turn the heat down to low and cook/simmer for 5 minutes. Taste and season as needed.
3
To make the avocado corn salsa, combine the corn, avocado, red bell pepper, jalapeno, red onion, cilantro, lime juice, salt, and pepper. Taste and season as needed.
4
To make the bowls, layer in the rice. Then add the salsa, pico de gallo, shredded lettuce, and any other topping you like. We like to add a dollop of Greek yogurt (or vegan sour cream), fresh lime wedges, and sliced jalapenos.