Vegan Enchilada Bowl

You’ll love the simplicity of this Vegan Enchilada Bowl recipe. It’s a tasty, go-to low carb enchiladas dish that’s entirely plant-based! Vegan chicken strips (or tofu) adds protein to this spicy vegan dinner recipe!

A vegan enchilada bowl with brown rice with chopped red cabbage and sliced avocados on top.

Enjoy the flavors of classic enchiladas in this Vegan Enchilada Bowl. Ready in less than 30 minutes, this simple, tasty recipe makes healthy meals a breeze.

While we’re on the topic of Mexican dishes gone vegan, you should check out my recipe for Vegan Chicken Taquitos. You might also like my Vegan Taco Dip. So good!

Enchilada Bowl with Rice

I grew up eating white rice. In fact, I’m not even sure I knew there was such a thing as brown rice. Someone probably told me about it when I was in my late teens. Or I read about it in some diet. And I probably thought, “What is this brown rice stuff?”

That’s the thing about growing up in a super small town, you’re not exposed to a lot of other. Do you know what I mean? You know the people in your area and everyone pretty much eats the same kinds of food.

However, somewhere along the way I was exposed to different people and the foods they eat. I fell in love with brown rice and the ways to use it in ethnic dishes that are so healthy and delicious.

You know what they say, spice is the variety of life. Well, this recipe’s got a lot of spice going on.

There are different rices you can use for these enchilada bowls:

  • white rice (no judgement from me, it’s still a grain)
  • brown rice
  • or you can use cauliflower rice (more on that below).

Why You’ll Love Vegan Enchilada Bowls

Just imagine brown rice cooked up with some fresh (but easy) enchilada sauce, topped with vegan chicken pieces. Now, I prefer to top this with some red cabbage slaw and avocado slices too. I love healthy toppings like these that not only add flavor, but healthiness too. Oh, and color. We eat with our eyes, people!

What’s so healthy about this vegan enchilada bowl? I’m so glad you asked. Here’s just a few things you’ll want to take notice of:

  • Brown Rice. This recipe is made with brown rice that is chockfull of fiber and Selenium. It’s also  loaded with manganese which helps your body extract energy from protein and carbohydrates. We all want a little more energy. Right?
  • Black Beans. Another thing you’ll find in this vegan enchilada bowl is black beans. You should be tickled pink about that because black beans are full of fiber and protein, along with other power packed phytonutrients. Besides, I find most people who complain about beans and their gassy effect, find black beans a little easier on their digestive systems.
  • Tomatoes. I added tomato sauce (in addition to freshly chopped tomatoes as a garnish), not only because it’s kind of required for an enchilada sauce, but also because it’s so healthy. Tomatoes contain Lycopene which is a free-radical fighting antioxidant.
  • Phytonutrients. The thing I love about fruits and veggies is that there’s a whole litany of health benefits we could list about all of these, but to keep this post still readable, I’m just listing a few.

As you can see, this is one healthy, filling, and delicious vegan chicken enchilada bowl! Speaking of chicken, you can buy vegan chicken products or you can make your own vegan chicken at home. It’s easier than you think!

Looking down on a vegan enchilada bowl with a fork beside it, a bowl of tortilla chips, an avocado and fresh tomatoes.

Give This Recipe a Hand

The only thing I like better than a recipe, is changing it. Well, I also like eating it too, but only when I’ve changed it for the better. So, I’m encouraging you to be free with this recipe. Test your wings.

I believe you can fly.

Watch out. Because I’m going to start singing soon. OK. Seriously, try different things. Because this vegan enchilada bowl is only as good as you make it. Profound. I know. If you’d like some ideas, here are ways I’d play around with this recipe:

  • Change out those black beans for pinto beans
  • Add a little bit of smoke sauce to the sauce for a smoky flavor
  • In addition to serving chips on the side, crumble a few up and serve those on top
  • Put a dollop of vegan sour cream on top
  • Don’t forget the hot sauce. If you like things spicy (like me), add some sriracha or hot sauce to the mix
  • Add a cup of frozen corn to the rice
  • I live with a cilantro despiser, so I like to keep some dried or fresh cilantro on hand to sprinkle on the top of my serving.

Hopefully you get the idea here. There are lots of ways to change up this vegan enchilada bowl recipe.

Serving The Enchilada Bowl

You can serve this vegan enchilada bowl for dinner on a Tuesday night, or spruce it up for a Saturday evening special dinner. That’s just how versatile it is.

In fact, I think it would be fun to serve up for a fun gathering where the enchilada rice is in a big serving dish along with a variety of toppings and your guests could create their own bowl. You could call it a BYOB (Build Your Own Bowl) Party. How fun would that be!

I’m totally going to do that.

I also highly recommend serving this Hibiscus Margarita on the side. Be sure to have some tasty salsa, or maybe even this corn salsa on the side too. Also, may I add that any leftovers you might have from this dish will make a perfect lunch the next day too.

Keto Enchilada Bowl

If you’re into the keto or low carb plant-based movement, that’s great! Here’s some information to help you make this recipe into a keto enchilada bowl.

Depending on who you’re talking to, low carb can be anything lower than 100g of carbs per day. And keto can be anything from 20 – 50g of carb per day. Either way, the goal is to reduce carbs.

One great way of doing that is by using cauliflower rice. You can also eliminate the maple syrup or replace it with a low calorie sweetener, like stevia.

Here is the estimated nutritional facts per serving as the recipe states below:

Calories: 334 Carbs: 46g Protein: 21g Fat: 9g Fiber: 13g Net Carbs: 33g

After switching the brown rice for cauliflower rice and using a no calorie sweetener:

Calories: 276 Carbs: 33 Protein: 21g Fat: 9g Fiber: 13g Net Carbs: 20g

As you can see, these changes have a big impact on calories and carbs. So if you want your vegan keto chicken enchilada bowl, make a few substitutions and you’re there!

A close-up of a vegan enchilada bowl with fresh avocado slices on top and tortilla chips beside it.

You know, we love these Vegan Enchilada Bowl and hope you do too! If you are inspired to make the recipe, take a shot and share it with us using #namelymarly on Instagram. We LOVE seeing your photos!

A vegan enchilada bowl, topped with avocados, red cabbage and served with a bowl of tortilla chips and fresh tomatoes in the background.

Vegan Enchilada Brown Rice Bowl

Enjoy the flavors of classic enchiladas in this Vegan Enchilada Bowl. Ready in less than 30 minutes, this simple, tasty recipe makes healthy meals a breeze.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Vegan Enchilada Brown Rice Bowl
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 334kcal
Author: Marly

Ingredients

  • cups Vegan Chicken Strips
  • 1 tablespoon maple syrup
  • 2 tablespoons tamari
  • 2 tablespoons chili powder , divided
  • 1 tablespoon almond butter
  • 2 teaspoons olive oil , divided
  • 1 small onion , peeled and chopped finely
  • 1 clove garlic , peeled and chopped
  • 8 oz can tomato sauce
  • ¼ teaspoon cumin
  • 4 tablespoons nutritional yeast
  • 1 cup cooked brown rice
  • 15 oz can black beans
  • Salt and Pepper to taste
  • Garnish: Red Cabbage Slaw** avocados, green onions, tomatoes

Instructions

  • Remove the vegan chicken pieces from the freeze and either set on the counter to defrost or use the microwave to defrost until tender.
  • Pour the following in a casserole dish: maple syrup, tamari or Bragg, 1 tablespoon of chili powder and almond butter. Stir to combine. Add the thawed vegan chicken pieces. Stir to coat. Set aside.
  • Place 1 teaspoon of oil in a saucepan over medium heat. Add the finely chopped onion. Cook until tender, 5 – 10 minutes. Add the chopped garlic and cook for another minute.
  • Next pour in the tomato sauce, 1 tablespoon of chili powder, cumin, and nutritional yeast flakes. Stir until combined.
  • Add the brown rice and black beans (liquid from the can and all). Stir to combine. Cook over medium heat for about 5 minutes.
  • Next, heat 1 teaspoon of oil in a skillet over medium heat. Place the marinated vegan chicken pieces in the skillet. Cook each side about 5 minutes each. Add the rest of the marinade to the skillet and cook until the sauce is thick.
  • Pour the enchilada rice mixture into two bowls. Top each with vegan chicken pieces.
  • Garnish with sliced avocados, red cabbage slaw, green onions, salsa, etc.

Notes

* Tamari and Bragg are both gluten-free versions of soy sauce.
** I linked to my Brussels Sprouts Slaw above. Simply replace red cabbage for Brussels Sprouts in that recipe
Nutrition Facts
Vegan Enchilada Brown Rice Bowl
Amount Per Serving (1 cup)
Calories 334 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg0%
Sodium 1366mg57%
Potassium 942mg27%
Carbohydrates 46g15%
Fiber 13g52%
Sugar 7g8%
Protein 21g42%
Vitamin A 1432IU29%
Vitamin C 8mg10%
Calcium 86mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Finally, if you’re into delicious vegan or vegetarian enchilada recipes, this Vegan Enchiladas recipe is easy and so delicious! Be sure to serve it with some Black Bean Dip and tortilla chips.

Or how about this Two Bean Vegan Enchilada Casserole for something amazing to eat and easy to make!

Whatever enchilada dish you’re comiendo, enjoy!

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