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Experience Tex-Mex bliss with this Plant-Based Chicken Tex-Mex Bowl—packed with tender plant-based chicken, vibrant veggies, and zesty flavors.
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Filled with onion, bell pepper, vegan chicken, corn, zucchini, black beans, diced tomatoes, & vegan cheddar cheese & topped with green onions and fresh cilantro.
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In a large skillet over medium heat, sauté onion, garlic, and bell pepper in oil for 3 minutes, stirring occasionally.
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Add vegan chicken to the skillet, season with cumin, taco seasoning, salt, and black pepper, and cook for 5 minutes, stirring occasionally.
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Add corn, beans, tomatoes, and zucchini to the skillet, stir, cover, & cook on low-medium heat for 10 minutes.
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Top with vegan cheese, cover, and cook for a few minutes or until the cheese has melted.
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Serve hot over brown rice or quinoa, & top with green onion, cilantro, & vegan sour cream for a deliciously satisfying meal.
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