Prep the base ingredients by rinsing and chopping the kale or romaine lettuce. Cook the rice or quinoa according to package instructions.

Make the walnut taco meat by preheating the oven to 350°F (175°C). Combine walnuts, chili powder, cumin, and salt, then pulse into a coarse mixture.

Roast the sweet potatoes by preheating the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and paprika, then roast for 25-30 minutes.

Prepare the remaining toppings by draining and rinsing black beans and corn. Dice the red onion and chop cilantro.

Assemble the bowls by layering greens in each container followed by rice or quinoa.

Top with roasted sweet potatoes, black beans, corn, diced red onion, and walnut taco meat.

Add fresh toppings like pico de gallo and sliced avocado. Drizzle with cilantro lime dressing.

Store leftovers in airtight containers if not served immediately.