Preheat oven to 450 degrees and line a large baking sheet with parchment paper.

Slice the bell peppers and red onion. Shuck the corn. Lay on a baking sheet and drizzle with olive oil, and sprinkle with salt and pepper.

Measure the rice ingredients together in a baking vessel. Add one teaspoon of dried turmeric and mix well.

Place both the rice and veggies in the oven together (rice in the middle and veggies on top!). Remove the veggies after 20 minutes and the rice for 30 minutes. Fluff rice and set aside.

While you’re waiting for the vegetables and rice to finish cooking, prepare the crumbles. Add the package of crumbles into a large skillet, along with the water, nutritional yeast, cumin, chili powder, olive oil, and tamari. Mix well and cook over medium-high heat until reduced, stirring every so often. Once the liquid is gone, drizzle with a little bit more olive oil and throw in the garlic. Mix well and brown the crumbles lightly. This should take a few more minutes. Set aside until ready to assemble.

For the tortilla strips: in a skillet, add oil and bring to medium-high heat. Once hot, add the sliced tortilla strips. Mix well and cook until golden brown, about 5 minutes. Remove from oil onto a cutting board or paper towel lined plate to absorb the oil. Sprinkle with salt and toss.

To assemble the salad, add lettuce to a bowl. Scoop on the rice and crumbles. Then add the roasted veggies, avocado, tomatoes, tortilla strips, and garnish with cilantro and fresh lime juice. Sprinkle with salt, to taste, if needed. Enjoy!