Vegetarian Chipotle Chicken Burrito Bowl
Savor the bold flavors of this Vegetarian Chipotle Chicken Burrito Bowl, a plant-powered twist on the classic burrito bowl that’s brimming with vibrant colors and irresistible taste. Featuring tender plant-based chicken strips coated in smoky chipotle adobo sauce, fluffy brown rice, perfectly seasoned black beans, and sweet corn kernels, this recipe delivers a hearty and wholesome meal in just under an hour. Crowned with creamy lime sauce, fresh cherry tomatoes, creamy avocado, crunchy red onion, and a sprinkle of fragrant cilantro, each bite is a harmony of textures and layers of flavor. Perfect for meal prep or a quick weeknight dinner, this customizable vegetarian burrito bowl is an easy way to spice up your taco Tuesday or elevate your lunch routine.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 0.5 teaspoon Salt
- 8 ounces Plant-based chicken strips
- 1 tablespoon Chipotle in adobo sauce
- 1 tablespoon Olive oil
- 1 cup Cooked black beans
- 1 cup Corn kernels
- 0.5 cup Sour cream
- 1 tablespoon Lime juice
- 0.25 cup Cilantro leaves
- 1 cup Cherry tomatoes
- 1 whole Avocado
- 0.5 cup Red onion
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Black pepper
Instructions
In a medium saucepan, combine the brown rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender and all the water is absorbed. Fluff with a fork and set aside.
In a small bowl, mix the plant-based chicken strips with the chipotle in adobo sauce until well coated.
In a large skillet over medium heat, add the olive oil. Once hot, add the chipotle-coated plant-based chicken strips and cook for 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy. Remove from heat.
In a small mixing bowl, combine sour cream, lime juice, garlic powder, and black pepper. Stir until smooth to create a creamy lime sauce.
To assemble the burrito bowls, divide the cooked brown rice among four serving bowls.
Top each portion of rice with equal parts of cooked black beans, corn kernels, and prepared plant-based chicken strips.
Add sliced cherry tomatoes, diced avocado, and thinly sliced red onion on top of each bowl.
Garnish each bowl with a dollop of the creamy lime sauce and a sprinkle of fresh cilantro leaves.
Serve immediately and enjoy your hearty vegetarian chipotle chicken burrito bowls!
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 30.1 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3241 mg | 69% | |
*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.
