Vegetarian Chipotle Chicken Bowl

Experience a bold, smoky twist on a classic with this Vegetarian Chipotle Chicken Bowl! This protein-packed dish swaps traditional chicken for flavorful plant-based chicken strips, marinated in a fiery blend of chipotle peppers in adobo and olive oil. Nestled on a bed of perfectly cooked brown rice, each bowl is layered with hearty black beans, sweet corn kernels, creamy avocado, and juicy cherry tomatoes, making every bite a vibrant mix of textures and colors. A tangy, homemade lime yogurt dressing ties it all together, while fresh cilantro and a side of salsa provide the perfect finishing touches. Quick to prepare and ideal for meal prep, this delicious, gluten-free recipe is a wholesome, satisfying option for plant-based and meat lovers alike!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams plant-based chicken strips
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 1 cup brown rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, canned or frozen
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 0.5 medium red onion, finely sliced
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup Greek yogurt or plant-based yogurt
• 0.5 cup salsa

Directions

Step 1

Begin by cooking the brown rice according to the package instructions. This typically takes about 20-30 minutes.

Step 2

While the rice is cooking, marinate the plant-based chicken strips. In a medium bowl, mix the chipotle peppers in adobo sauce, olive oil, salt, and black pepper.

Step 3

Add the plant-based chicken strips to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.

Step 4

In a large skillet over medium heat, add the marinated plant-based chicken strips along with any excess marinade. Cook for 5-7 minutes, stirring occasionally, until they are warmed through and slightly crispy on the edges.

Step 5

Prepare the vegetables by dicing the avocado, halving the cherry tomatoes, and finely slicing the red onion. Set aside.

Step 6

In a small bowl, combine the lime juice with Greek yogurt or plant-based yogurt to create a creamy lime dressing. Add a pinch of salt and mix well.

Step 7

Once the rice is cooked, start assembling the bowls. Divide the rice among four bowls.

Step 8

Top each bowl with a serving of black beans, corn kernels, cooked plant-based chicken strips, diced avocado, cherry tomatoes, and sliced red onion.

Step 9

Drizzle each bowl with the creamy lime dressing and sprinkle with fresh cilantro.

Step 10

Serve with a side of salsa for an extra kick and enjoy your Vegetarian Chipotle Chicken Bowl!

Nutrition Facts

Serving size	(1831.9g)

Amount per serving	% Daily Value*
Calories	1886.1

Total Fat 86.5g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 4mg	0%
Sodium 5219.8mg	0%
Total Carbohydrate 196.8g	0%
Dietary Fiber 55.4g	0%
Total Sugars 32.8g
Protein 105.7g	0%

Vitamin D 0IU	0%
Calcium 498.0mg	0%
Iron 16.5mg	0%
Potassium 3948.8mg	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: 39.2%

Protein: 21.3%

Carbs: 39.6%