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Salsa veggie bowl, veggie bowl, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, oil free, no refined sugar, no oil, refined sugar free, lunch, dinner, easy, fast, quick, dinner party, entertaining, Spanish rice, rice, black beans, green onions, tomatoes, jalapeño, quick dinner, avocado, salsa dressing, fast dinner, dairy free, no dairy, Mexican, Southwestern

Salsa Veggie Bowl

  • Author: Monkey and Me Kitchen Adventures
  • Yield: 1 bowl
  • Category: Lunch, Dinner, Salad
  • Cuisine: Southwestern


This Salsa Veggie Bowl is a super quick meal.  It is as tasty as it is filling.  A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients, and gluten free.


  • Iceberg lettuce (or greens of choice)
  • Grape or Cherry Tomatoes, halved
  • Jalapeno pepper, thinly sliced
  • Avocado, chopped
  • Green onions, sliced
  • Simple & Spicy Black Beans – See Recipe
  • Mexican Rice – See Recipe
  • Salsa (WFPB compliant salsa of choice)
  • Red onion, finely diced


  1. Create a bed of iceberg lettuce or other salad greens in a dinner plate sized bowl.
  2. Chop and prepare the tomatoes, jalapeno pepper, avocado, green onions and place them on top of the bed of lettuce.
  3. Heat a cup of the Mexican rice leftovers in the microwave, and place them on the bed of lettuce.
  4. Heat a cup of the Simple & Spicy Black Bean leftovers in the microwave, and place them on the bed of lettuce.
  5. Add salsa to the center of the bowl and sprinkle a few finely diced red onions on top.
  6. Mix it all up and Enjoy!