Soy-Free Taco Bell Inspired Cantina Bowl
Transform your mealtime with this Soy-Free Taco Bell Inspired Cantina Bowl, a fresh and flavorful Tex-Mex dish that’s perfect for avoiding soy without sacrificing taste! This vibrant recipe features juicy, spice-rubbed grilled chicken, zesty pico de gallo, creamy avocado, and hearty black beans served over a bed of fluffy white rice and crisp lettuce. A tangy lime squeeze and indulgent toppings like sour cream and shredded cheddar cheese bring all the classic cantina-style flavors together in one irresistible bowl. With easy-to-follow steps and just 50 minutes from prep to plate, this customizable, protein-packed meal is ideal for weeknight dinners, satisfying cravings for takeout-inspired fare. Whether you're looking for soy-free dining options or simply want a fresh twist on Tex-Mex favorites, this cantina bowl is sure to be a hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup White rice
- 2 cups Chicken broth (soy-free)
- 1 large Roma tomato
- 0.5 medium Red onion
- 0.25 cup Cilantro
- 1 whole Lime
- 1 medium Avocado
- 1 cup Black beans (canned, drained and rinsed)
- 2 cups Lettuce
- 0.5 cup Sour cream
- 0.5 cup Shredded cheddar cheese
Instructions
Preheat a stovetop grill pan or regular skillet over medium-high heat.
In a small bowl, mix olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Rub the spice mixture onto both sides of the chicken breasts, ensuring even coating.
Cook the chicken breasts on the grill pan or skillet for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Set aside to rest before slicing thinly.
In a medium saucepan, combine the white rice and soy-free chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.
Dice the Roma tomato and red onion finely. Chop the cilantro and mix it with the tomato and onion. Squeeze in the juice of half a lime and season with a pinch of salt to make a fresh pico de gallo.
Slice the avocado and squeeze the remaining lime juice over the slices to prevent browning.
Warm the black beans in a small saucepan over low heat or in the microwave for 1-2 minutes.
Assemble the bowls by starting with a base of shredded lettuce and cooked rice. Layer sliced chicken, black beans, pico de gallo, avocado slices, sour cream, and shredded cheddar cheese on top.
Serve immediately and enjoy a flavorful, soy-free Tex-Mex-inspired meal!
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 17.7 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 839 mg | 65% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2853 mg | 61% | |
*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.
