Mexican Taco Bowl

I like to turn everything into a bowl somehow - and so I deconstructed one of my favorite meals to make this Mexican Taco Bowl. 

Ideal for lunch or dinner, be sure to have a batch of it just in case you cannot stop eating it!


  • 2 cups brown rice
  • 1/2 cup cooked black or pinto beans
  • 1/2 cup shredded cooked chicken
  • 1/2 ripened avocado in cubes
  • 1/2 cup organic yellow corn
  • 1/2 cup shredded mozarella or queso fresco
  • Homemade Salsa Verde (garlic, onion, green tomatillo, chile serrano, cilantro and chicken broth)


  1. Place the warm rice over a soup bowl.
  2. Add all the pre-cooked ingredients one by one.
  3. Add as much salsa as you con tolerate.
  4. Enjoy! 

For the vegan/vegetarian version, I recommend cooking nopales (cactus pads) and replace the chicken with them. 

You can also top with shredded tortilla chips to give a crunchy taste!