Taco Bowl with Avocado Lime Dressing

Follow my blog with BloglovinTacos, tacos and more tacos. That is always a request for dinner in our home. I don’t know why I bother to ask anymore because that is a favorite. No complaints here though because I love Mexican Food and tacos AND bowls. I know this has both tomato and avocado which are technically fruits but I just can’t go without calling this a Veggie Taco Bowl.

My friends will say that I am always creating Mexican dishes and dining at Mexican restos with them because the food is the BEST! Inevitably, we will talk about our favorite dishes like Carne’ Asada, Chicken Enchiladas and children almost always say queso. Those are all great and I love hearing all of the mouth watering choices. Then, it comes to me and I agree that just about every Mexican dish is amazing and begin to think of the ways how I can make all of the very same dishes and pack them with vegetables.

Turn this Taco Bowl filled with roasted sweet potatoes, brown rice and corn, fresh tomatoes, romaine lettuce, red onion and lime wedges with avocado lime dressing into an even bigger crowd pleaser by serving with warm corn tortillas. This dish will get your kids to eat veggies and become a staple on your monthly dinner menu.

Taco Bowl with Avocado Lime Dressing

Serves: 4

Bowl Ingredients

  • 1 cup brown rice (yields 2 cups cooked rice)
  • 2 medium sweet potatoes, cut into 1 inch cubes
  • 1 head romaine lettuce, chopped
  • 1/2 cup frozen corn kernels
  • 12 grape or cherry tomatoes, halved
  • 1/2 red onion, sliced
  • 1 avocado, peeled and diced
  • 2 lime wedges, for garnish
  • Sea salt
  • Black pepper

Taco Bowl with Avocado Lime DressingTaco Bowl with Avocado Lime DressingTaco Bowl with Avocado Lime Dressing

Bowl Instructions

  1. Preheat oven to 400*F
  2. Thoroughly wash the potatoes and cut them into 1 inch cubes
  3. Arrange potatoes on a parchment paper lined baking sheet and sprinkle with sea salt and black pepper. Bake for 35-40 minutes, turning once.
  4. Cook rice according to package instructions
  5. In a small pan bring 2 cups of water to a boil and add frozen corn, lower heat and cook for 5 minutes then drain.
  6. Fluff rice with a fork and fold in corn
  7. Spoon the rice mix into a large serving bowl or platter, taking up a 1/4 space
  8. Arrange the remaining bowl ingredients as pictured

Dressing Ingredients


  1. Place all ingredients in a blender and blend until combined and thin. Add more water, if needed
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There are 2 comments

  1. Poppy

    I just had to leave a comment. My husband and I have made this twice in the last two weeks. It’s so fresh and delicious, one of our new favorites. We added slow cooked black beans to the plate and it’s so satisfying! Thank you!

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