Have all of your ingredients out and ready to go. Then heat a large skillet over the stovetop on medium heat. Add your oil to the pan once it is hot.
Then add your bell pepper slices and onion slices to the pan stirring to coat them in the oil, let them cook for 10-15 minutes until the edges start to brown and the onions start to caramelize, stirring occasionally.
While your peppers and onions are cooking, prep the base of your bowls. Divide the brown, rice, quinoa, cauliflower, and lettuce between two serving bowls. Mix it up if you like or leave them in their own little scoops, totally up to you!
Then evenly top both bowls with the guac, cheese, yogurt, and pico de gallo.
Now, come back to your peppers and onions and make sure they're good and cooked. Stir in 2 Tbsp of your taco seasoning and continue to stir until they are fully coated.
Transfer the seasoned peppers and onions directly to your serving bowls, dividing them evenly.
Return the pan to your stove top and add your beans to the pan along with the remaining Tbsp of taco seasoning. Stir them until they are coated with the seasoning and let them heat up for 2-3 minutes. Once heated, add them to your bowls, dividing evenly.
If you're adding meat to your bowls, add that now. Serve and enjoy!
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.