Vegan Chicken Cantina Bowl
Dive into a vibrant and hearty Vegan Chicken Cantina Bowl—a plant-based twist on a classic favorite that's bursting with fresh flavors and satisfying textures. Perfect for weeknight dinners or meal prep, this bowl features tender vegan chicken strips seasoned with zesty taco spices, paired with wholesome brown rice, creamy avocado, sweet corn, and juicy cherry tomatoes for a colorful medley of nutrients. Black beans add a protein-packed punch, while a drizzle of tangy salsa and a sprinkle of fresh cilantro bring everything together in perfect harmony. With wedges of lime for a citrusy finish, this easy-to-assemble bowl is ideal for anyone seeking a nutritious, gluten-free, and flavor-packed vegan meal. Ready in under an hour, it’s a delicious way to savor the bold flavors of Mexican-inspired cuisine!
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Recipe Information
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
Instructions
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.
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.
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.
Cut the cherry tomatoes in halves and dice the avocado. Chop the cilantro finely.
Once the rice is cooked, begin assembling the bowls. Divide cooked rice among four serving bowls.
Top each bowl with a portion of the seasoned vegan chicken, black beans, corn, halved cherry tomatoes, and diced avocado.
Drizzle salsa over the top of each bowl and garnish with chopped cilantro.
Slice the lime into wedges and serve on the side to squeeze fresh juice over the bowl before serving.
Serve immediately and enjoy your Vegan Chicken Cantina Bowl!
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 28.0 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3059 mg | 65% | |
*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.
