Vegetarian Vegan Chicken Taco Bowl Recipe
This vibrant Vegetarian Taco Bowl combines seasoned vegan chicken, colorful bell peppers, black beans, and Mexican rice in a hearty, flavorful dish. Cooked on the stovetop, it’s finished with melted cheese, fresh avocado, and cilantro for a delicious, satisfying meal that’s perfect for a quick lunch or dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Protein & Veggies
- 300 g vegan chicken
- 1 white onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 100 g sweetcorn
- 4 tomatoes, diced
- 400 g tinned black beans, drained
- 1 avocado, sliced
Grains & Liquids
- 220 g packet Mexican rice
- 200 ml vegetable stock
- 200 g salsa
Seasonings & Spices
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne chili powder
- 0.5 tsp cumin
- 0.5 tsp oregano
- Salt and pepper, to taste
Finishing Touches
- 30 g cheddar cheese or mozzarella
- 20 g chopped cilantro
Instructions
- Season and Fry Vegan Chicken: Heat the olive oil in a pan over medium heat. Add the vegan chicken along with garlic powder, smoked paprika, cayenne chili powder, cumin, oregano, salt, and pepper. Stir well to coat the vegan chicken evenly in the seasonings. Fry for 3-5 minutes until the pieces are golden and crispy.
- Set Aside Vegan Chicken: Remove the vegan chicken from the pan and set it aside on a plate, keeping it warm.
- Sauté Vegetables: In the same pan, add the diced onion, red and green peppers, and sweetcorn. Cook for 2-3 minutes until the vegetables are slightly softened.
- Add Sauce and Beans: Pour in the diced tomatoes, black beans, salsa, and vegetable stock. Stir to combine all ingredients well, then allow the mixture to simmer gently for about 5 minutes until the sauce thickens and reduces slightly.
- Add Rice and Return Vegan Chicken: Stir in the Mexican rice packet and return the vegan chicken to the pan. Mix everything thoroughly and cook for another 2-3 minutes until the rice is heated through.
- Melt Cheese: Sprinkle the cheese evenly over the mixture, then cover the pan with a lid. Let it sit for 2-3 minutes until the cheese melts beautifully.
- Garnish and Serve: Remove the lid and top the taco bowl with fresh chopped cilantro and sliced avocado. Serve immediately, optionally paired with a creamy jalapeno sauce for extra flavor.
Notes
- You can substitute the vegan chicken with tofu or tempeh for a different texture.
- Adjust the cayenne chili powder according to your spice preference.
- Use gluten-free Mexican rice to keep this dish gluten free.
- For a vegan version, use vegan cheese instead of cheddar or mozzarella.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
