Vegetarian Chipotle Chicken Bowl
Spice up your mealtime routine with this bold and flavorful Vegetarian Chipotle Chicken Bowl! Featuring tender plant-based chicken strips marinated in smoky chipotle peppers and seared to perfection, this recipe offers all the hearty satisfaction of a classic chipotle chicken bowl—minus the meat. Layered over a bed of fluffy brown rice and topped with vibrant, nutrient-packed ingredients like black beans, sweet corn, creamy avocado, and juicy cherry tomatoes, every bite delivers a delightful balance of textures and tastes. A drizzle of tangy lime-infused yogurt dressing ties it all together, while a side of salsa adds a zesty kick. Ready in under an hour, this protein-packed, vegetarian-friendly dish is perfect for busy weeknight dinners or make-ahead lunches. It’s a wholesome, customizable bowl that’s as nutritious as it is delicious! Keywords: vegetarian chipotle chicken bowl, plant-based chicken recipe, healthy dinner idea, meatless chipotle bowl, quick vegetarian meal.
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Recipe Information
Ingredients
- 300 grams plant-based chicken strips
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 1 cup brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, canned or frozen
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 0.5 medium red onion, finely sliced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Greek yogurt or plant-based yogurt
- 0.5 cup salsa
Instructions
Begin by cooking the brown rice according to the package instructions. This typically takes about 20-30 minutes.
While the rice is cooking, marinate the plant-based chicken strips. In a medium bowl, mix the chipotle peppers in adobo sauce, olive oil, salt, and black pepper.
Add the plant-based chicken strips to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
In a large skillet over medium heat, add the marinated plant-based chicken strips along with any excess marinade. Cook for 5-7 minutes, stirring occasionally, until they are warmed through and slightly crispy on the edges.
Prepare the vegetables by dicing the avocado, halving the cherry tomatoes, and finely slicing the red onion. Set aside.
In a small bowl, combine the lime juice with Greek yogurt or plant-based yogurt to create a creamy lime dressing. Add a pinch of salt and mix well.
Once the rice is cooked, start assembling the bowls. Divide the rice among four bowls.
Top each bowl with a serving of black beans, corn kernels, cooked plant-based chicken strips, diced avocado, cherry tomatoes, and sliced red onion.
Drizzle each bowl with the creamy lime dressing and sprinkle with fresh cilantro.
Serve with a side of salsa for an extra kick and enjoy your Vegetarian Chipotle Chicken Bowl!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5220 mg | 227% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 32.8 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3949 mg | 84% | |
*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.
