Cook one cup of Sprouted Rice & Quinoa Blend, per package instructions.
Season fish fillets with salt, pepper and lemon juice.
Cook it on a lightly drizzled frying pan, until both sides are golden brown and fish is cooked through.
Prepare vegetables, dice avocado into small cubes. Saute corn on a frying pan. Dice bell pepper into small cubes, and in the same pan, saute peppers until golden brown.
Layer bowl by placing rice, corn, beans, fish and top off with vegetables. Optionally, garnish with herbs and drizzle some lemon juice over it.
Serve the fish taco bowl right away.