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A vegan enchilada bowl, topped with avocados, red cabbage and served with a bowl of tortilla chips and fresh tomatoes in the background.
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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.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 334kcal
Author Marly McMillen

Ingredients

  • 1½ 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

Serving: 1cup | Calories: 334kcal | Carbohydrates: 46g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1366mg | Potassium: 942mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1432IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 5mg