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Taco Bowl with Avocado Lime Dressing

Course Main Course
Cuisine American
Keyword avocado lime dressing, brown rice, dairy free, gluten-free, sweet potatoes, Taco Bowl, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 445kcal


  • 1/2 cup corn, frozen
  • 2 medium sweet potato
  • 6 cup lettuce, romaine
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground
  • 1 cup brown rice, raw
  • 2 cup water
  • 1 cup cherry tomatoes
  • 1/2 medium onion, red
  • 1 medium avocado
  • 1 medium lime



  • Preheat oven to 400°F. Set the corn out to thaw.
  • Thoroughly wash the potatoes and cut them into 1 inch cubes. Shred or chop lettuce.
  • Arrange potatoes on a baking sheet lined with parchment paper; sprinkle with sea salt and black pepper. Bake for 25-30 minutes, turning once half way through.
  • While potatoes are cooking, cook rice according to package instructions.
  • Fluff rice with a fork and fold in corn. Halve tomatoes, chop onion and avocado, and slice lime into wedges.
  • Spoon the rice mix into 1/4 of a large serving bowl or platter, then add remaining ingredients as pictured.
  • Add all dressing ingredients to a blender and blend until mixture is well combined and thin; add more water if needed. Drizzle over salad.
  • Serve immediately.


Calories: 445kcal | Carbohydrates: 71g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 714mg | Fiber: 14g | Sugar: 8g