Vegetarian Chicken Cantina Bowl
Elevate your mealtime with this vibrant Vegetarian Chicken Cantina Bowl, a plant-based twist on the classic Tex-Mex favorite. Packed with protein-rich quinoa, seasoned plant-based chicken strips, and an array of fresh, colorful toppings like cherry tomatoes, romaine lettuce, creamy avocado, and zesty cilantro, this bowl is bursting with flavor and nutritious goodness. Warm black beans and sweet corn add hearty texture, while a drizzle of lime ties it all together with a refreshing tang. Perfect for meal prep or a quick 40-minute dinner, this recipe is vegan-friendly, gluten-free, and fully customizable to suit your taste. Discover the magic of wholesome comfort food with this easy-to-make dish that delivers bold flavors and restaurant-quality appeal!
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Recipe Information
Ingredients
- 8 ounces Plant-based chicken strips
- 2 tablespoons Olive oil
- 1 tablespoon Taco seasoning
- 1 cup Quinoa
- 2 cups Vegetable broth
- 15 ounces Black beans
- 1 cup Corn kernels
- 1 cup Cherry tomatoes
- 1 head Romaine lettuce
- 0.5 cup Cilantro
- 1 large Avocado
- 1 large Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa under cold water and combine it with vegetable broth in a saucepan. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the plant-based chicken strips and taco seasoning. Cook for 5-7 minutes, stirring occasionally, until the strips are golden brown and heated through.
Drain and rinse the black beans. In a small saucepan, warm the beans with the corn over low heat until heated through.
Chop the romaine lettuce and halve the cherry tomatoes. Dice the avocado and chop the cilantro. Slice the lime into wedges.
Once the quinoa is done, fluff it with a fork and season with salt and black pepper to taste.
Assemble the cantina bowls by placing a portion of quinoa at the base of each bowl. Arrange the chicken strips, black beans, corn, cherry tomatoes, and lettuce on top.
Garnish each bowl with diced avocado, a sprinkle of cilantro, and a lime wedge on the side for squeezing before eating.
Serve immediately and enjoy your delicious, vegetarian chicken cantina bowl!
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 7.7 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1251 mg | 27% | |
*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.
