Vegan Chicken Cantina Bowl
Transform your mealtime with this vibrant, protein-packed Vegan Chicken Cantina Bowl! Bursting with bold Tex-Mex flavors, this plant-based twist on a classic chicken cantina bowl features seasoned vegan chicken strips sautéed to perfection, fluffy brown rice, and hearty black beans. Sweet bursts of corn, juicy cherry tomatoes, creamy avocado, and a zesty drizzle of salsa bring a refreshing balance of textures and flavors. A garnish of fresh cilantro and a squeeze of lime elevate every bite, making it both satisfying and energizing. Quick to prepare in just 50 minutes and loaded with wholesome, colorful ingredients, this vegan bowl is perfect for a healthy lunch or dinner. Whether you're meal prepping or indulging in a fresh and flavorful dish, this recipe is a must-try for vegans and omnivores alike!
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Ingredients
- 8 ounces Vegan chicken strips
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning mix
- 1 cup Brown rice
- 2 cups Water
- 1 can (15 oz) Black beans
- 1 cup Corn kernels
- 1 cup Cherry tomatoes
- 1 whole Avocado
- 1 whole Lime
- 1 bunch Cilantro
- 0.5 cup Salsa
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Rinse the brown rice under cold water to remove excess starch, then combine it with 2 cups of water in a medium-sized saucepan. Add a pinch of salt, bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and the water is absorbed.
Step 2
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the vegan chicken strips and sprinkle with taco seasoning. Cook for 5-7 minutes, stirring occasionally, until golden brown and heated through. Set aside.
Step 3
Drain and rinse the black beans. In a small saucepan, add the beans with a pinch of salt and black pepper. Heat over low heat until warmed through.
Step 4
Cut the cherry tomatoes in halves and dice the avocado. Chop the cilantro finely.
Step 5
Once the rice is cooked, begin assembling the bowls. Divide cooked rice among four serving bowls.
Step 6
Top each bowl with a portion of the seasoned vegan chicken, black beans, corn, halved cherry tomatoes, and diced avocado.
Step 7
Drizzle salsa over the top of each bowl and garnish with chopped cilantro.
Step 8
Slice the lime into wedges and serve on the side to squeeze fresh juice over the bowl before serving.
Step 9
Serve immediately and enjoy your Vegan Chicken Cantina Bowl!
Nutrition Facts
| Serving size | (2102.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1872.7 |
| Total Fat 78.9g | 0% |
| Saturated Fat 10.6g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 0mg | 0% |
| Sodium 5828.4mg | 0% |
| Total Carbohydrate 229.4g | 0% |
| Dietary Fiber 63.8g | 0% |
| Total Sugars 28.0g | |
| Protein 89.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 541.2mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 3059.0mg | 0% |
Source of Calories