Vegan & Grain-Free Tex-Mex Bowl

Don’t mess with Texas and your health! Fuel up with your favorite Mexican flavors, in a Texas-sized level of nutrients!

This colorful, hearty, and zesty meal can be made in minutes and can easily be portioned into large quantities for your family and meal-prepping. I suggest doubling or tripling up this recipe! Eat up and hear your body shouting gracias for loading it with healthy goodness!

Ingredients (Serves 4)

  • 2 tablespoons coconut oil
  • 1 head cauliflower, riced, or 1 (12-ounce) package frozen cauliflower rice
    • (You can substitute 2 cups of cooked quinoa for cauliflower if you prefer.)
  • 1 garlic clove, peeled and minced 1/4 teaspoon sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt), plus more to taste
  • 1⁄2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (optional)
  • Juice of 1 lime, plus more for garnish
  • 1 romaine lettuce heart, chopped
  • 1 (15-ounce) can of adzuki beans, drained and rinsed
  • 1 Hass avocado, sliced
  • 1⁄2 cup cherry tomatoes, halved 1/4 cup red onion, minced
  • 1/4 cup fresh cilantro, chopped
  • Fresh cilantro and guacamole for garnish


  1. Heat the coconut oil in a large pan over medium heat.
  2. Add the cauliflower rice, garlic, sea salt, cumin, and cayenne.
  3. Sauté for 3 to 4 minutes, or until soft and evenly seasoned.
  4. Remove the cauliflower from the heat and squeeze in the lime juice.
  5. Portion the lettuce into four bowls, add the cauliflower rice, and top with the beans, avocado, cherry tomatoes, and red onion.
  6. Garnish with cilantro, more lime juice, and guacamole as desired.


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Nutrient Totals

Calories: 286
Protein: 12g
Carbohydrate: 35g
Dietary Fiber: 18g

Saturated Fat: 6.5g
Total Sugars: 6.5g
Net Carbs: 17g
Total Fat: 13g

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