Loaded Taco Bowls

Preheat the oven to 425°F. Trim the scallions. Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add scallions and cook, undisturbed, until charred. Flip scallions and cook for an additional minute. Remove charred scallions from heat and sprinkle with salt.

Slice corn tortillas into ¼ inch thick strips. Place tortilla strips on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt. Bake until crispy and lightly browned, 5 to 6 minutes.

Chop the charred scallions and add to a medium bowl. Halve the avocado, remove the pit, add the flesh to the bowl, and mash with a fork. Mince the jalapeño. Finely chop the cilantro leaves. Halve and juice just 1 lime, and add lime juice to the bowl with the avocado. Add the chopped scallion, minced jalapeño, and chopped cilantro. Sprinkle charred scallion guacamole with salt.

Peel the garlic. Add peeled garlic and cauliflower florets to a food processor and pulse until pieces are the size of rice grains. Chop the mini sweet peppers. Zest and halve the remaining lime, juice one half, and cut the other half into wedges. Return the skillet to medium-high heat with 2 tsp vegetable oil. Add garlic cauliflower rice and cook until tender, 4 to 6 minutes. Transfer cauliflower rice to a large bowl, sprinkle with salt, and cover to keep warm.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add Lightlife Plant-Based Ground and use a spatula to break them up. Cook, stirring frequently, until evenly browned, 4 to 6 minutes. Add chopped mini sweet peppers and Alamo blend chili seasoning and stir. Cook for an additional 1 minute, and sprinkle with salt.

Add the lime zest and lime juice to the cauliflower rice, and divide between large bowls. Add the cooked Lightlife Plant-Based Ground and charred scallion guacamole. Sprinkle with crispy tortilla strips and serve with lime wedges. Dig in!