Vegan Chicken Taco Bowl

Elevate your plant-based meals with this vibrant and hearty Vegan Chicken Taco Bowl, a satisfying twist on a classic favorite! Packed with protein-rich soy-based vegan chicken strips, seasoned to perfection with zesty taco spices, this recipe features layers of flavors and textures, from fluffy brown rice cooked in vegetable broth to tender black beans, sweet corn, and crunchy red bell pepper. Creamy avocado, fresh cilantro, and a squeeze of lime juice add a refreshing finish, making this bowl both nourishing and irresistible. Perfect for meal prep or a quick weeknight dinner, this colorful vegan taco bowl is as easy to assemble as it is delicious. Whether you're looking for a protein-packed vegan dinner idea or a meal-prep-friendly taco recipe, this dish has you covered!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 ounces Soy-based vegan chicken strips
• 2 tablespoons Olive oil
• 3 tablespoons Taco seasoning mix
• 1 cup Brown rice
• 2 cups Vegetable broth
• 15 ounces Black beans
• 1 cup Corn kernels
• 1 medium Red bell pepper
• 1 large Avocado
• 1 large Lime
• 0.5 cup Fresh cilantro
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of brown rice, lower the heat to a simmer, cover, and cook for about 30 minutes or until the rice is tender and the broth is absorbed.

Step 2

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Add soy-based vegan chicken strips to the skillet and season with 3 tablespoons of taco seasoning mix. Cook for 5-7 minutes, or until the strips are golden and heated through.

Step 4

Drain and rinse one can (15 ounces) of black beans and set aside.

Step 5

Slice 1 medium red bell pepper into thin strips.

Step 6

To assemble the taco bowls, distribute the cooked rice evenly among 4 bowls.

Step 7

Top each bowl with cooked vegan chicken strips, a portion of black beans, 1 cup of corn kernels, and sliced bell peppers.

Step 8

Dice 1 large avocado and add it to the bowls.

Step 9

Finely chop 0.5 cup of fresh cilantro and sprinkle it over each bowl.

Step 10

Cut 1 large lime into wedges and squeeze lime juice over each bowl to taste.

Step 11

Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper or to taste.

Step 12

Serve immediately, or refrigerate in airtight containers for meal prep.

Nutrition Facts

Serving size	(1968.6g)

Amount per serving	% Daily Value*
Calories	2028.2

Total Fat 84.5g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 7.8g
Cholesterol 0mg	0%
Sodium 6823.3mg	0%
Total Carbohydrate 242.3g	0%
Dietary Fiber 68.3g	0%
Total Sugars 30.5g
Protein 96.9g	0%

Vitamin D 0IU	0%
Calcium 539.0mg	0%
Iron 20.7mg	0%
Potassium 3554.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 18.3%

Carbs: 45.8%