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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.

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.

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.

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

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.

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.

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


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.

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.

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.

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

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.

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.

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