Vegetarian Taco Bowl
618kcal
Ingredients
- 300 g vegan chicken
- 1 tablespoon olive oil
- 1 whited onion diced
- 1 red pepper diced
- 1 green pepper diced
- 100 g sweetcorn
- 4 tomatoes diced
- 400 g tinned black beans drained
- 200 g salsa
- 200 ml vegetable stock
- 220 g packet Mexican rice
- 0.5 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 cayenne chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon oregano
- salt and pepper, to taste
Toppings:
- 30 g cheddar cheese or mozzarella
- 20 g chopped cilantro
- 1 avocado sliced
Method
- Heat your oil in a pan and add the vegan chicken and all the seasonings. Stir to coat the vegan chicken in the seasonings, and fry for 3-5 minutes until it’s golden and crispy.300 g vegan chicken, 1 tbsp olive oil, 0.5 tsp garlic powder, 1 tsp smoked paprika, 0.5 cayenne chili powder, 0.5 tsp cumin, 0.5 tsp oregano, salt and pepper, to taste
- Remove the vegan chicken from the pan and set it to one side.
- Add the onion, peppers, and sweetcorn to the pan and cook for another 2-3 minutes before tipping in the fresh diced tomatoes, black beans, salsa, and stock.1 whited onion, 1 red pepper, 100 g sweetcorn, 4 tomatoes, 400 g tinned black beans, 200 g salsa, 200 ml vegetable stock, 1 green pepper
- Stir the ingredients together and allow to simmer for 5 minutes unil the sauce has thickened and reduced. Then, add the rice and return the vegan chicken to the pan.220 g packet Mexican rice
- Cook for another 2-3 minutes, then sprinkle over the cheese.30 g cheddar cheese or mozzarella
- Place the lid on the pan for 2-3 minutes or until the cheese has melted, then top with the fresh cilantro, avocado, and some of this creamy jalapeno sauce.20 g chopped cilantro, 1 avocado
Nutrition
Serving1gCalories618kcalCarbohydrates72gProtein30gFat26gSaturated Fat7gPolyunsaturated Fat17gCholesterol45mgSodium1031mgFiber21gSugar11g
Notes
If you are using packet Mexican rice as suggested, keep in mind that it should not be reheated again so is not suitable for storing as leftovers.
If you want to make a bigger batch and have leftovers, I would recommend using dry white rice and doubling the amount of stock you use - or cooking your rice separately.