March 23, 2023

Plant-Based Southwestern Bowl

This Plant-Based Whole30 Southwestern Style Bowl is an easy veggie-filled lunch or dinner option. It’s flexible based on what components work for you. Great for a fast weeknight dinner. Also, perfect to make ahead for meal prep!

This Southwestern-inspired bowl starts with a base of lettuce. We used shredded romaine, but you can modify it to whatever greens you prefer. The protein is our Jackfruit and Black Bean Tacos recipe, which is flavorful and simple to make. Add some additional veggies with riced cauliflower. Then, load on your favorite add-ons like pico de gallo, guacamole, and chopped cilantro. Finally, drizzle on top with our Plant-Based Ranch or Chipotle Ranch.

Plant Based Whole30 Southwest Bowl Ingredients

Cilantro Lime Cauliflower Rice

Want to take the flavor up a notch? Instead of using just riced cauliflower, make a quick batch of Cilantro Lime Cauliflower rice! It’s a simple ingredient-based side dish that pairs great with your Southwestern-style meal bowls. 

Saute 5 cups fresh or frozen cauliflower rice in 2 tablespoons oil in a medium saucepan on medium heat. Once cooked and translucent, about 10 minutes, add the juice of 1 fresh lime and 3 tablespoons chopped cilantro. Top it off with a sprinkle of salt or garlic salt to taste. Easy and delicious!

Make it for Meal Prep

This recipe makes 4 servings. If you want to use it for meal prep, be sure to keep the dressing separate until ready to serve. The dressing will make the lettuce soggy. Also, to keep your guacamole fresh, consider using single-serve guac packets that won’t brown. This will keep everything fresh and tasty until you are ready to dive in.


  • Use an equal amount of whatever greens you prefer instead of the romaine.
  • Use fresh sliced avocado instead of guacamole.
  • Don’t have salsa on hand? Diced tomatoes, onions, and a little jalapeno will do the trick as well.

Plant-Based Southwestern Bowl

Plant Based Whole30 Southwestern Bowl
Recipe author: Autumn Michaelis

Plant-Based Southwestern Bowl

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 batch Jackfruit and Black Bean Tacos
  • 1 head romaine lettuce
  • 4 cups cooked riced cauliflower or Cilantro Lime Cauliflower Rice (see above)
  • 2 cups pico de gallo
  • 2 cups guacamole
  • Plant-Based Ranch or Chipotle Ranch

Optional toppings:

  • chopped cilantro
  • lime wedges


  • BUILD bowls by dividing all ingredients among 4 bowls evenly, with lettuce as the base.
  • ADD dressing only if serving immediately. If saving for meal prep, keep dressing to the side.
  • ENJOY!
Autumn Michaelis wearing an apron and holding a bowl of fresh salad smiling at the camera.

Autumn Michaelis

Autumn Michaelis is an ACSM Certified Exercise Physiologist, with a B.S. in Exercise Science from BYU. Though exercise was her first love in the health world, nutrition has become her passion. She created the blog Wholefoodfor7, sharing easy and budget-friendly Whole30, Paleo, and gluten-free + dairy-free recipes for families. In August 2022, Autumn released the newest Whole30 Endorsed cookbook, Whole Food for Your Family. She is mom to 5 boys (yes 5!) and when not in the kitchen can be found adventuring, hiking, and tearing up the dance floor.