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+ servings
vegan Tex Mex bowl dished out and garnished with fresh cilantro and hot sauce.
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5 from 1 vote

Vegan Tex Mex Bowl

Made with plant-based chicken in just 30 minutes, these vegan tex Mex bowls are sure to be a new favorite weeknight dinner option! These delicious bowls are loaded up with rice, roasted vegetables, seasoned plant-based chicken, and fresh tomatoes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree, Main Course
Cuisine: Healthy, Tex Mex
Diet: Vegan
Servings: 3 servings
Calories: 453kcal


For the Veggies

For the Vegan Chicken

For the Bowls

  • 3 servings rice
  • Avocado, cilantro, pickled red onion, hot sauce, vegan sour cream


  • Preheat the oven to 400 degrees Fahrenheit.
  • Add the veggies to a sheet pan and toss in the olive oil and spices (cumin, garlic, onion, paprika, sea salt). Bake until tender, about 25-30 minutes. 
  • While the veggies bake, add the oil, vegan chicken, and garlic powder to a skillet. Saute until golden and then stir in enchilada sauce. Bring to a simmer to thicken a bit then remove from heat. 
  • Assemble your bowls with rice, veggies, vegan chicken, and any toppings you desire. Enjoy!


  • Low Carb Option: use cauliflower rice instead of white rice for the base of your bowl. 
  • Leftovers: you can store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stovetop.
  • Nutrition facts do not include toppings. 


Serving: 1bowl | Calories: 453kcal | Carbohydrates: 34g | Protein: 14g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 2137mg | Potassium: 673mg | Fiber: 9g | Sugar: 15g | Vitamin A: 3385IU | Vitamin C: 130mg | Calcium: 77mg | Iron: 5mg