For those who’ve gotten a bit of bored of the identical few vegan choices at Chipotle, this vegan hen bowl from the Vegan Quick Meals cookbook is harking back to the unique, with way more taste and vibrancy. Add toppings equivalent to grilled bell peppers, pico de gallo, roasted corn salsa, black olives, or pickled jalapeños.
What you want:
For the vegan hen:
1 tablespoon mushroom seasoning
1 teaspoon floor coriander
1 teaspoon floor cumin
¼ teaspoon floor cinnamon
3 tablespoons chipotles in adobo
3 cloves garlic, peeled
Juice of ½ lime
½ cup vegetable inventory
¼ teaspoon salt
1 (8-ounce) package deal vegan hen, chopped into bite-sized items
For the beans:
2 (15-ounce) cans black beans, drained
1 jalapeño, diced
1 tablespoon taco seasoning
Juice of ½ lime
¼ teaspoon salt
For the rice:
4 cups cooked rice
Juice of 1 lime
⅓ cup chopped contemporary cilantro
2 tablespoons vegan butter, melted
2 cloves garlic, minced
¼ teaspoon salt
For meeting:
1 avocado, cubed
1 cup pico de gallo
1 cup roasted corn
½ cup vegan bitter cream
Scorching sauce, for serving
What you do:
- For the hen, to a blender, add mushroom seasoning, coriander, cumin, cinnamon, chipotles, garlic, lime juice, inventory, and salt, and mix till clean.
- In a big skillet over medium warmth, cook dinner hen till frivolously browned, then add sauce. Prepare dinner for five minutes, or till hen is cooked completely and sauce is aromatic and barely thickened.
- For the beans, to a medium pot, add all substances, and stir to mix. Prepare dinner till heated completely.
- For the rice, in a medium bowl, combine all substances till butter is well-dispersed.
- To assemble, to a serving bowl, add 1 cup of rice and a scoop of black beans and hen. Prime with avocado, pico de gallo, roasted corn, vegan bitter cream, and sizzling sauce, and serve
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