Vegetarian Chicken Chipotle Bowl
Looking for a plant-based twist on your favorite Mexican-inspired bowl? This Vegetarian Chicken Chipotle Bowl is a vibrant, flavor-packed dish bursting with smoky, spicy, and zesty notes. Featuring tender meatless chicken strips, hearty black beans, sautéed red bell peppers, and sweet corn, all infused with the rich heat of chipotle peppers in adobo sauce, this bowl is as satisfying as it is nourishing. Served over a bed of nutty brown rice and topped with creamy avocado slices, juicy cherry tomatoes, and a squeeze of fresh lime juice, you’ll savor every bite of this wholesome creation. Perfect for weeknight dinners or meal prep, this recipe not only celebrates bold flavors but is ready in just 40 minutes, making it a quick and nutritious option for busy lifestyles. Treat yourself to this delicious, vegetarian take on a classic chipotle bowl!
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Recipe Information
Ingredients
- 300 grams Meatless chicken strips
- 2 cups Cooked brown rice
- 1 can Canned black beans
- 1 tablespoon Chipotle peppers in adobo sauce
- 1 medium Red bell pepper
- 1 cup Corn kernels
- 1 large Avocado
- 12 pieces Cherry tomatoes
- 1 medium Lime
- 0.5 cup Cilantro leaves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by draining and rinsing the can of black beans and setting them aside.
Slice the red bell pepper into thin strips and halve the cherry tomatoes.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the meatless chicken strips to the skillet and cook for 5-6 minutes until they are golden brown. Once cooked, set aside.
In the same skillet, add the second tablespoon of olive oil, followed by the sliced red bell pepper and corn. Sauté for about 3-4 minutes until the bell pepper is tender.
Stir in the black beans and chipotle peppers in adobo sauce, cooking for an additional 2 minutes. Season with salt and black pepper.
To assemble the bowls, divide the cooked brown rice evenly into four serving bowls.
Top each bowl with the meatless chicken, sautéed mix of beans, corn, and peppers.
Slice the avocado and lay a few slices in each bowl, along with halved cherry tomatoes.
Squeeze lime juice over each bowl for a fresh zesty finish and garnish with chopped cilantro leaves.
Serve immediately and enjoy your delicious and hearty Vegetarian Chicken Chipotle Bowl!
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6106 mg | 265% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 91.1 g | 325% | |
| Total Sugars | 26.3 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5728 mg | 122% | |
*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.
