Smoky coconut bacon, warm black beans and corn, and lime roasted bell peppers are all layered on top of each other in possibly the most epic Mexican-style veggie bowl ever. This dish is warm, zesty, citrusy, and above all, delicious! Top this baby with coconut sour cream, guacamole, and cilantro and you've really got yourself a fiesta.

Layered Fiesta Taco Bowl [Vegan, Gluten-Free]

Cooking Time




For the "Bacon Bits":

  • 2/3 cup shredded coconut
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons gluten-free liquid smoke
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika

For the Rice:

  • 4 cups steamed brown rice
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 1/2 cups water
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt

For the Lime-Grilled Peppers:

  • Juice and zest from 3 limes
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 large red, green, and yellow bell pepper, seeded and diced
  • Salt and pepper, to taste

For the Black Beans and Corn:

  • 2 cups black beans
  • 2 cups whole kernel corn off the cob
  • Salt and pepper, to taste

For the Toppings:

  • 1/4 cup fresh cilantro leaves (optional)
  • 1 cup your favorite salsa (optional)
  • Avocado slices or guacamole (optional)
  • Tortilla chips (optional)
  • Coconut cream mixed with 1 teaspoon lime juice for "sour cream"(optional)
  • Lime juice (optional)


To Make the "Bacon Bits":

  1. Toast the coconut with 1 tablespoon olive oil in a large skillet over medium-high heat, stirring constantly until edges are starting to turn golden brown. Reduce heat to low and add remaining ingredients for the "bacon" and stir for another few minutes until the liquid has mostly evaporated. Remove from heat and pour into a separate dish so you can use the pan again.

To Make the Rice:

  1. Combine onion, garlic, and olive oil in the same large skillet from the "bacon" and sauté over medium-high heat for 3-4 minutes until soft and browned. Stir in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for about 10 minutes until liquid is absorbed and rice is hot. Cover to keep warm until serving.

To Make the Lime Grilled Peppers:

  1. While the rice simmers, heat 2 tablespoons of olive oil in a small skillet and add lime juice, zest, garlic, onions, and peppers. Cook for 6-7 minutes until peppers are softened. Season to taste with salt and pepper. Pour them into a separate dish and cover to keep warm.

To Make the Rest:

  1. Add black beans and corn to the pepper pan and stir over heat for about 3 minutes to warm, then season with salt and pepper and remove from heat.
  2. Layer your bowls with desired amounts of the hot rice, black beans and corn, peppers, "bacon", and any of your desired toppings.