Go Back

Vegan Chipotle Chick’n Tex-Mex Bowl (Oil Free!)

This is a great vegan version of chipotle chicken tex-mex bowl! Have in a bowl, burrito or taco!
5 from 1 vote
Print Recipe
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine Mexican

Ingredients
  

  • 2 Cups Spanish Rice I used boxed spanish rice, but you can also prepare from scratch if desired
  • 1 Can Black Beans, Drained and Rinsed
  • 1 Can Corn, Drained and Rinsed
  • 2-3 Cups Sliced Cherry Tomatoes Quantity depends on preference
  • 1 Cup Onion Approx. 1 whole medium onion, I used red onion
  • 1 Cup Red Bell Pepper, diced I just used 1 whole red bell pepper, loosely 1 cup
  • 1 Cup Green Bell Pepper, diced I just used 1 whole green bell pepper, loosely 1 cup
  • 4 Sprigs Green Onions, Diced
  • 2 Cups Diced Sweet Potato Approx. 1 whole medium sweet potato
  • 1/2 Cup Roughly chopped and loosely packed for garnish
  • 1 Small Can Chipotle in Adobe Sauce Note: this is spicy! If you do not like spice, you can omit the chipotle sauce and prepare vegan chick’n to normal package instructions
  • 3 Filets Your Favorite Vegan Chick'n Fillets I used Quorn Brand

Instructions
 

  • Prepare Spanish Rice according to package instructions
  • Heat medium sized pan to medium-high heat, pour out can of chipotle in adobe sauce into pan with a splash or two of water. Add in your vegan chick’n fillets and coat with the sauce on both sides.
  • Bring heat to medium-low and cover pan. Let the vegan chick’n simmer for about 3-4 minutes on each side to soak up the chipotle sauce flavor. Optional: once the vegan chick’n has cooked through in sauce, you can remove excess sauce and sear the chick’n in the pan to give it char marks
  • Remove from heat, slice vegan chick’n into bite sized pieces. Set aside
  • In a separate large pan, heat to medium-high and pour about 1/8 cup of water in pan. Once pan is hot, add diced onions, sweet potato, red and green bell peppers and saute until the onion and bell peppers are translucent, about 3-4 minutes
  • Add black beans, corn and green onions. Mix to combine and heat through
  • On a bed of lettuce (optional), add a scoop of spanish rice, a scoop of the vegetable mixture and a scoop of chopped up vegan chick’n. Garnish with cherry tomatoes and cilantro.
  • Optional add on, dallop of my avocado-mayo dip. Enjoy immediately!
Keyword Mexican, oilfree, vegan, veganbowl, veganburrito, Vegandinner, veganlunch, Veganmexican