Vegan Flavorful Chicken Bowl
Savor the vibrant flavors of this Vegan Flavorful Chicken Bowl, a wholesome, plant-based twist on the classic protein bowl. Featuring tofu marinated in a smoky-sweet blend of soy sauce, maple syrup, and spices, this recipe delivers bold taste and satisfying texture. Served over a hearty base of fluffy brown rice, it’s topped with fresh, nutrient-packed vegetables like spinach, cherry tomatoes, cucumber, and carrots, all brought together with a creamy tahini-lemon dressing. Ready in just 45 minutes, this dish is perfect for meal prep or a quick, nourishing dinner. A delightful balance of flavors and textures, this vegan bowl is a must-try for those seeking a healthy, flavorful, and cruelty-free meal option!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 tablespoons avocado oil
- 1 cup brown rice
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 1 cucumber
- 1 carrot
- 1 avocado
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
In a bowl, whisk together soy sauce, maple syrup, smoked paprika, garlic powder, and ground cumin to create the marinade.
Add the tofu cubes to the marinade, toss to coat, and let them marinate for at least 15 minutes.
Cook the brown rice according to package instructions.
While the rice is cooking, heat 2 tablespoons of avocado oil in a large skillet over medium heat.
Add the marinated tofu cubes to the skillet and sauté for 8-10 minutes, turning occasionally, until golden and slightly crispy. Set aside.
Halve the cherry tomatoes, thinly slice the cucumber and the carrot, and dice the avocado.
In a small bowl, combine tahini, lemon juice, water, salt, and black pepper. Stir until smooth to create the dressing.
Assemble the bowls by distributing the cooked rice evenly between 4 bowls. Top with baby spinach, sautéed tofu, cherry tomatoes, cucumber, carrot, and avocado.
Drizzle the tahini dressing over each bowl and serve immediately.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 26.8 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5228 mg | 402% | |
| Iron | 10732.6 mg | 59626% | |
| Potassium | 2880 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.
