Vegan Chicken Taco Bowl
Elevate your plant-based dining experience with this vibrant Vegan Chicken Taco Bowl, a wholesome, flavor-packed meal that's perfect for lunch, dinner, or meal prep! Featuring tender soy-based vegan chicken strips seasoned with smoky taco spices, paired with hearty brown rice infused with vegetable broth, and complemented by black beans, sweet corn, and crisp red bell peppers, this recipe is as nutritious as it is satisfying. Topped with creamy avocado, zesty lime juice, and a sprinkle of fresh cilantro, every bite bursts with Tex-Mex-inspired flavor. Ready in under an hour and packed with protein and fiber, this customizable vegan taco bowl is ideal for healthy eating with a bold twist.
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Recipe Information
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
Instructions
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.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
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.
Drain and rinse one can (15 ounces) of black beans and set aside.
Slice 1 medium red bell pepper into thin strips.
To assemble the taco bowls, distribute the cooked rice evenly among 4 bowls.
Top each bowl with cooked vegan chicken strips, a portion of black beans, 1 cup of corn kernels, and sliced bell peppers.
Dice 1 large avocado and add it to the bowls.
Finely chop 0.5 cup of fresh cilantro and sprinkle it over each bowl.
Cut 1 large lime into wedges and squeeze lime juice over each bowl to taste.
Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper or to taste.
Serve immediately, or refrigerate in airtight containers for meal prep.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6823 mg | 297% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 30.5 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3554 mg | 76% | |
*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.
