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.
Servings: 3 servings
Calories: 453kcal
Ingredients
For the Veggies
- 1 tablespoon olive oil
- 2 small zucchini, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon sea salt
For the Vegan Chicken
- 1 tablespoon olive oil
- 1 package (8 oz) vegan chicken
- 1/2 teaspoon garlic powder
- 1 can (10 oz) green enchilada sauce
For the Bowls
- 3 servings rice
- Avocado, cilantro, pickled red onion, hot sauce, vegan sour cream
Instructions
- 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!
Notes
- 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.
Nutrition
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