Vegetarian Chicken Cantina Bowl

Packed with vibrant flavors and wholesome ingredients, this Vegetarian Chicken Cantina Bowl is a plant-based twist on a Mexican-inspired classic. Featuring tender, spiced plant-based chicken strips, fluffy quinoa cooked in savory vegetable broth, and a medley of black beans, sweet corn, and juicy cherry tomatoes, this bowl is as satisfying as it is nutritious. Crisp romaine lettuce adds freshness, while creamy avocado, fragrant cilantro, and a squeeze of lime tie it all together. With just 20 minutes of prep and 20 minutes of cooking time, this easy, gluten-free recipe is perfect for a quick weeknight dinner or a healthy meal prep option. Whether you're a vegetarian or simply looking to include more plant-based meals in your diet, this hearty cantina bowl delivers big on flavor and nutrition!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces Plant-based chicken strips
• 2 tablespoons Olive oil
• 1 tablespoon Taco seasoning
• 1 cup Quinoa
• 2 cups Vegetable broth
• 15 ounces Black beans
• 1 cup Corn kernels
• 1 cup Cherry tomatoes
• 1 head Romaine lettuce
• 0.5 cup Cilantro
• 1 large Avocado
• 1 large Lime
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the quinoa under cold water and combine it with vegetable broth in a saucepan. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

Step 2

While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the plant-based chicken strips and taco seasoning. Cook for 5-7 minutes, stirring occasionally, until the strips are golden brown and heated through.

Step 3

Drain and rinse the black beans. In a small saucepan, warm the beans with the corn over low heat until heated through.

Step 4

Chop the romaine lettuce and halve the cherry tomatoes. Dice the avocado and chop the cilantro. Slice the lime into wedges.

Step 5

Once the quinoa is done, fluff it with a fork and season with salt and black pepper to taste.

Step 6

Assemble the cantina bowls by placing a portion of quinoa at the base of each bowl. Arrange the chicken strips, black beans, corn, cherry tomatoes, and lettuce on top.

Step 7

Garnish each bowl with diced avocado, a sprinkle of cilantro, and a lime wedge on the side for squeezing before eating.

Step 8

Serve immediately and enjoy your delicious, vegetarian chicken cantina bowl!

Nutrition Facts

Serving size	(2547.1g)

Amount per serving	% Daily Value*
Calories	2324.2

Total Fat 96.1g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 8.3g
Cholesterol 0mg	0%
Sodium 7338.5mg	0%
Total Carbohydrate 276.3g	0%
Dietary Fiber 65.2g	0%
Total Sugars 31.9g
Protein 119.9g	0%

Vitamin D 0IU	0%
Calcium 688.9mg	0%
Iron 25.9mg	0%
Potassium 4486.9mg	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: 35.3%

Protein: 19.6%

Carbs: 45.1%