Instructions

1. 1

   Heat olive oil in a large non-stick skillet over medium-high heat. Add the frozen Trader Joe's cauliflower gnocchi directly to the hot skillet. Cook for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy.

   ⏱️ 10 min

   
2. 2

   Once the gnocchi is browned, sprinkle the Trader Joe's taco seasoning over it and stir to coat evenly. Continue to cook for another 2-3 minutes, allowing the seasoning to toast slightly.

   ⏱️ 3 min

   
3. 3

   Add the Trader Joe's fire roasted bell peppers and onions to the skillet with the gnocchi. Cook for 5-7 minutes, stirring occasionally, until the vegetables are heated through and slightly softened.

   ⏱️ 7 min

   
4. 4

   While the gnocchi and vegetables are cooking, prepare the Trader Joe's Organic Brown Rice according to package directions (typically microwaving for 3 minutes).

   ⏱️ 3 min

   
5. 5

   To assemble the taco bowls, divide the cooked brown rice among 4 serving bowls. Top each with a generous portion of the taco-seasoned cauliflower gnocchi and vegetable mixture.

   ⏱️ 1 min

   
6. 6

   Evenly distribute the rinsed black beans, Trader Joe's corn and chile salsa, diced avocado, and Trader Joe's shredded Monterey Jack cheese over each bowl.

   ⏱️ 1 min

   
7. 7

   Garnish with fresh chopped cilantro and serve with a dollop of Trader Joe's sour cream and a lime wedge on the side.

   ⏱️ 1 min

   

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Nutrition Facts (per serving)