Fish Taco Bowl for One in the Rice Cooker (dairy, egg, soy, nut, tomato/tomatillo free)

• 1 frozen tilapia fillet

• 1/4 cup white rice, rinsed

• 1/2 cup water

• 1/2 cup canned black beans, drained and rinsed.

• 1 tablespoon olive or avocado oil

• 1/2 teaspoon salt or to taste

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

Add all ingredients to a small rice cooker bowl, cover, and set to cook. Bowl is ready to eat when the rice stops bubbling, 20-25 minutes.

Coleslaw

• 1/4 cup shredded cabbage, or coleslaw mix

• 2 tablespoons plant-based mayonnaise

• 2 teaspoons lime juice

• 1 teaspoon cane or coconut sugar

• 1 teaspoon chili & lime seasoning (like Valentina or Tajin), or to taste

In a small bowl, whisk the mayonnaise, lime juice, sugar, and seasoning together, and toss the cabbage or coleslaw mix in the dressing until it's completely covered. Chill before serving with the rest of the bowl.

Condiments:

• sliced avocado

• lime wedges

• chopped cilantro

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