Fiesta Bowl Recipe - Plant-Based, Gluten-Free, Soy-Free 6 IMG 6168

Fiesta Bowl Recipe – Plant-Based, Gluten-Free, Soy-Free

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This Fiesta Bowl is so delicious! Although nothing about it says “Mexican cuisine” aside from the smokiness for the tahini sauce and the avocado. I called it a Fiesta Bowl because, with all the vibrant ingredients, it reminded me of a fiesta but at its core, it’s a vibrant, better-for-you burrito bowl.

The best part about this bowl is that it’s grain-free since it features RiceRice, gluten-free, soy-free, and plant-based. So, whether you have dietary restrictions or are just looking for a healthier option, this fiesta bowl is perfect for you! And trust me, even though it’s packed with nutrients, it doesn’t sacrifice flavor. So go ahead and enjoy!


What is RightRice?

RightRice is a grain alternative made from chickpeas and lentils. It’s a great option for those who are looking for a gluten-free, soy-free, and plant-based alternative to rice. RightRice is also very easy to cook and can be used in a variety of dishes.

How easy is it to cook?

RightRice is very easy to cook. Simply add water (or broth) and cook for about 15 minutes. That’s it!

How does RightRice compare to rice?

RightRice has a similar texture to rice but is slightly firmer. It also has a nutty flavor that is similar to brown rice. RightRice is a great alternative for those who are looking for a healthier option.

What does RightRice taste like?

RightRice has a nutty flavor that is similar to brown rice. It’s a great alternative for those who are looking for a healthier option.

Is RightRice really as healthy as it claims?

Yes! RightRice is a very healthy grain alternative. It’s packed with protein, fiber, and vitamins and minerals. It’s also low in calories and fat.

Fiesta Bowl Recipe

(Plant-Based, Gluten-Free, Soy-Free)

Recipe Makes 1 Serving

What You’ll Need

2 cups mixed greens
1/2 tbsp EVOO (I used this brand)
1/2 tbsp Red wine vinegar
1 tbsp hemp seeds (I used this brand)
Pink salt

1 cup red cabbage
1 poblano pepper, seeds removed and cut in slices
1/2 cup onion, copped
6 cherry tomatoes
4 mushrooms
1 tbsp EVOO
Pink salt
Juice of 1/2 a lemon

1/4 cup Spanish RightRice, cooked
1/2 avocado
1/2 tbsp sunflower seeds
1/2 tsp black sunflower seeds

1/4 cup Tahini Sauce (I used this brand)
Juice of 1/2 a lemon
1 tsp Smoked paprika
1 garlic clove, finely minced (or 1 tsp garlic powder)
1/4 tsp cumin
1/4 cup water
1/2 tsp pink salt
Optional: cayenne pepper for some heat!

What You’ll Need To Know

SALAD GREENS: 2 cups mixed greens, EVOO, red wine vinegar, 1 tbsp hemp seeds and pink salt tossed together.

ROASTED VEGGIES: Pre heat oven to 350F. On a non stick pan or lined pan add in red cabbage, poblano pepper, onion, tomatoes and mushrooms tossed in EVOO, pink salt and lemon. Roast in the oven for 20 minutes.

TAHINI SAUCE: In s mason jar, add in all the ingredients and give it a good shake! You’ll have extra. Store in the mason jar with an air tight lid. It’ll keep fresh for 7 days in the fridge.

Serve with 1/4 cup Spanish RightRice and top with 1/2 avocado, tahini sauce, sunflower seeds, and black sunflower seeds.

Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.