Step 1

Preheat oven to 450°F. Line a baking sheet with parchment paper. Place potato wedges in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender.

Step 2

Transfer potatoes to a bowl. Add taco seasoning; toss to coat. Spread wedges in an even layer on the prepared baking sheet. Bake about 20 minutes or until potatoes are crispy around the edges.

Step 3

For the Salsa Fresca, combine tomato, onion, lemon juice, ground cumin, and garlic powder in a blender. Blend to a thick sauce. Add fresh cilantro. Season to taste with sea salt and crushed red pepper.

Step 4

To assemble, divide the potatoes, romaine, beans, rice, and corn among bowls and drizzle with some of the Salsa Fresca. (If preparing bowls in advance, store the components separately and wait to assemble until just before serving.)