Vegan Burrito Bowl with Queso and Vegan Soy Chicken

This Vegan Burrito Bowl is a delicious and satisfying meal that’s full of flavor and packed with plant-based goodness. With hearty vegan soy chicken, creamy queso, and a variety of colorful veggies, it’s a wholesome and customizable dish that can be enjoyed for lunch, dinner, or meal prep!

Vegan Burrito Bowl with Queso and Vegan Soy Chicken Recipe

Serves: 2-4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

For the Vegan Soy Chicken:

1 cup vegan soy protein chunks or soy curls, rehydrated (or use your favorite plant-based chicken alternative)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste

For the Queso:

1 cup raw cashews, soaked for 4 hours or overnight (or use cashew butter for quicker prep)
1/2 cup water (more for desired consistency)
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon ground turmeric (for color)
1/2 teaspoon chili powder (optional, for spice)
Salt, to taste

For the Burrito Bowl:

1 cup cooked rice (white, brown, or cilantro-lime rice)
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 medium avocado, sliced
1/2 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
Fresh cilantro for garnish
Lime wedges for serving

Instructions:

1. Prepare the Vegan Soy Chicken:

Heat the olive oil in a large skillet over medium heat.
Add the rehydrated vegan soy protein chunks or soy curls and cook for 5-7 minutes, stirring occasionally, until lightly browned.
Add cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir well to coat the soy chicken evenly with the spices. Cook for another 2-3 minutes until the flavors are well incorporated.
Remove from heat and set aside.

2. Make the Queso:

In a blender or food processor, combine soaked cashews (drained), water, nutritional yeast, lemon juice, garlic powder, turmeric, chili powder (if using), and salt.
Blend until smooth, adding more water as needed to achieve your desired queso consistency.
Taste and adjust the seasoning, adding more salt, lemon juice, or chili powder as needed.

3. Assemble the Burrito Bowls:

Divide the cooked rice between two bowls as the base.
Top each bowl with black beans, corn, sliced avocado, cherry tomatoes, and red onion.
Spoon the seasoned vegan soy chicken on top of the veggies.
Drizzle with the homemade vegan queso sauce.
Garnish with fresh cilantro and serve with lime wedges on the side.

Tips for the Perfect Vegan Burrito Bowl:

Add More Veggies: Feel free to add more veggies like sautéed bell peppers, lettuce, or even roasted sweet potatoes to your burrito bowl.
Use a Store-bought Vegan Chicken: If you’re short on time or prefer convenience, feel free to substitute the homemade soy chicken with any store-bought vegan chicken alternative (like tofu, tempeh, or seitan).
Spice It Up: Add sliced jalapeños, hot sauce, or a sprinkle of cayenne pepper to add some heat to your bowl.
Make It Your Own: Customize the toppings to suit your tastes—add pickled onions, guacamole, or salsa for extra flavor!

Why This Vegan Burrito Bowl Is So Special:

Packed with Protein: The vegan soy chicken, black beans, and quinoa or rice provide a well-balanced amount of protein and fiber to keep you feeling full and satisfied.
Rich in Flavor: The smoky and spicy vegan soy chicken paired with the creamy queso sauce makes this bowl irresistible.
Customizable: This dish is perfect for making to your liking. Feel free to adjust the toppings, spices, or even the protein source!
Meal Prep Friendly: Prepare all the ingredients in advance and assemble your bowls whenever you’re ready to eat.

This Vegan Burrito Bowl with Queso and Vegan Soy Chicken is an easy, healthy, and flavorful dish that brings together a variety of textures and tastes in one satisfying meal. Enjoy it as a quick weeknight dinner or prep it ahead for a delicious lunch on the go!