This veggie taco bowl is like a fiesta in your mouth.

Sauté these together in EVOO:
2/3 cup sliced mushrooms
Pink Himalayan salt and pepper (to liking)
Cayenne pepper (to liking)
1 tbsp minced garlic
1/4 red onion (thinly sliced)
1/4 yellow onion (thinly sliced)
1 cup of chopped red cabbage

Rice + Beans:
1 cup brown rice (cooked in advance)
1 tsp minced garlic
Pink Himalayan salt and pepper (to liking)
1/2 cup salsa
1/2 cup black beans (rinsed and drained)

1. Heat EVOO oil in large skillet over medium heat.
2. Add minced garlic and cook for 1 minute.
3. Mix in rice, salsa and black beans.

Guacamole:
1 ripe avocado
1 tsp minced garlic
1/4 cup minced onion
dash ground cumin
Pink Himalayan salt and pepper (to liking)
1 wedge fresh lime juice
Fresh cilantro (to liking)

Toppings:
1/2 tomato, chopped
1 radish (thinly sliced)
2 tbsp salsa
Grilled extra firm tofu (marinated in garlic overnight)
Blue corn tortilla chips
Lime (thinly sliced)
Salsa
Hot sauce