Preheat oven to 375 degrees F. Line baking sheet with parchment paper.

In large bowl, toss bell peppers, red onion and mushrooms with oil, salt and taco seasoning.

Spread vegetables in single layer on baking sheet.

Roast for 25–30 minutes, stirring halfway through, until tender and slightly charred. Set aside.

Rinse rice under cold water until water runs clear. Drain well.

Turn on Instant Pot and select sauté setting.

Add avocado oil and rinsed rice. Sauté for 3–4 minutes, stirring frequently, until lightly toasted.

Add water and salt. Stir to combine.

Close lid, set valve to sealing and cook on high pressure for 3 minutes.

Let pressure release naturally for 10 minutes and carefully release any remaining pressure.

Fluff rice with fork, stir in lime juice and chopped cilantro. Set aside.

Bring 3 cups of water to boil.

Add corn and cook for 5–7 minutes until tender.

Drain and season with salt to taste. Set aside.

In small saucepan, combine black beans, salt and chili powder.

Cook over medium heat until warmed through. Set aside.

Start with bed of chopped lettuce in each bowl.

Add scoop of cilantro lime rice.

Top with roasted vegetables, corn and black beans.

Add sliced avocado.

Finish with dollop of sour cream, if desired.