Vegan Enchilada Bowl with Brown Rice

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!

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

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.

Why You’ll Love Vegan Enchilada Bowl

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 recipe!

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 This Dish

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.

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: 3
Calories: 416kcal
Author: Marly


  • cups Vegan Chicken Strips
  • 1 tablespoon maple syrup
  • 2 tablespoons tamari or Bragg*
  • 2 tablespoons chili powder divided
  • 1 tablespoon almond butter
  • 2 teaspoons olive oil divided
  • 1 onion peeled and chopped finely
  • 1 garlic clove 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


  • 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.


* 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

Finally, if you’re into delicious vegan or vegetarian enchilada recipes, take a look at these:

Whatever enchilada dish you’re comiendo, enjoy!

Updated by Marly · Permalink