RECIPE – Seitan Chicken Salsa Burrito Bowl

Burrito bowls are nothing new. You see them everywhere, from amateur recipe blogs, to mommy meal-prep sites, and the thousands of “imitation” Chipotle recipes out there. It took me a while to try them because they all either looked too basic and bland, or too complicated and “healthy”. (I’d rather eat half a cup of white rice than an entire heads worth of cauliflower rice. Cauliflower is NOT a worthy rice substitute. Fight me. )

This is suuuuper simple, yet delicious Seitan Chicken Salsa Burrito Bowl is the perfect meal prep work lunch recipe. Note: if you’re bringing this into work for lunch, breath mints are HIGHLY recommended. No one wants onion breath while they’re crammed in a tiny conference room with six other people for two hours discussing the logistics of bringing a piñata into the office for Bobs 50th birthday. 

I’ve stored these vegetarian burrito bowls in the fridge for up to four or five days with no problems. (If it still smells fine, then you’re probably good. Don’t quote me on that though) To reheat, just pop them in the microwave for 2.5-3.5 minutes (depending on how shitty your microwave is). This recipe is pretty high calorie for a single meal, but it’s really easy to scale up or down depending on what kind of caloric intake you’re trying to meet. Honestly, it’s so insanely satiating that it is WELL worth the calories. I’m 4’10” and seem to gain weight if I sniff a dessert scented candle. I can’t afford to fuck around wasting calories, so you can trust me on this.

The biggest tip I can give for this recipe is to salt and pepper the living shit out of those peppers and onions before you roast them. I’m saying, crank that pepper mill until your arms fall off. The salt and pepper pulls SO much juicy sweet flavor out of those veggies. It’s really kind of magical… After adding your oil, salt, and pepper, use your hands to mix up the veggies (because it’s fun). You should be able to feel the grains of salt and pepper. If you can’t, then you need to add more. 

If you’re making this recipe and planning on immediately eating one of the bowls, I recommend popping it in the microwave for about thirty seconds just so you melt that cheese. Seems like a no-brainer, but I thought I’d mention it since I personally am a dumb dumb and didn’t think about it the first time I made these. 

For this recipe I’m using long grain white rice, but you can totally use whatever rice you have on hand. HERE is guide for cooking different types of rice on a stove top or in the microwave. For our Seitan Chicken Salsa Burrito Bowl, we also used our own Meal Prep Seitan Chicken Tenders, but feel free to use any premade vegetarian chicken strips you can find at the grocery store. I’ve used Gardein’s in the past, and they worked perfectly.

Okay, that’s enough bullshit. Now on to the recipe!

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Seitan Chicken Salsa Burrito Bowl

Category, , , DifficultyBeginner

RECIPE - Meal Prep Salsa Burrito Bowl

INGREDIENTS

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 3 Medium Bell Peppers
 1 Red Onion
 1 14 oz Can of Black Beans
 1 14 oz Can of Corn
 1 ½ cups Shredded Cheddar Cheese
 4 tbsp Olive Oil
 2 tbsp Taco Seasoning
 Salt and Pepper
 1 ½ cups Salsa
 6 Imitation Chicken Tenders
Tools
 Cutting Board
 Chopping Knife
 Aluminum Foil (Optional)
 Baking Sheet
 Medium Pot with Lid (or Rice Cooker)
 Serving Spoon
 Frying Pan
 Tongs or Spatula

DIRECTIONS

Prepare Veggies
1

Preheat oven to 400 degrees F and cover your baking sheet with foil.

2

Julienne 1 red onion and 3 bell peppers, and place on baking sheet.

RECIPE - Meal Prep Salsa Burrito Bowl

3

Pour 2 Tbsp of olive oil on julienned veggies and mix to coat. Salt and pepper VERY generously.

4

Once oven has preheated, put baking sheet in the oven and let veggies roast for 30 minutes.

Prepare Rice
5

Bring 4 cups of water to a boil in a medium saucepan.

6

Using a strainer, rinse 2 cups of dry white rice to remove excess starch.

7

Once water has come to a boil, add in the rice and cover with a lid. Let simmer for 20 minutes.

RECIPE - Meal Prep Salsa Burrito Bowl

Preparing the "Chicken"
8

Chop up your imitation chicken tenders and put in a medium frying pan with 2 Tbsp olive oil, and 2 Tbsp taco seasoning. Stir until "chicken" strips are coated in oil and taco seasoning.

Note: Here, I'm using our Meal Prep Seitan Chicken Tenders recipe. You can use any kind of vegetarian chicken tender, or pre-cut strips.

RECIPE - Meal Prep Salsa Burrito Bowl

9

Fry on medium heat for about 5 minutes stirring occasionally.

RECIPE - Meal Prep Salsa Burrito Bowl

Assembling Bowls
10

Drain and rinse 1 can of corn, and 1 can of black beans.

11

Your veggies, chicken,and rice should all finish cooking around the same time. You'l want to create an assembly line to start creating your burrito bowls.

Note: In these photos, I portioned the recipe out into 4 bowls. I find this to be too much for me. This recipe is written to make 6 burrito bowls.

12

Scoop 1 cup of rice into each of your six bowls.

RECIPE - Meal Prep Salsa Burrito Bowl

13

Divide your corn and black beans out evenly amongst the bowls.

RECIPE - Meal Prep Salsa Burrito Bowl

14

Next, divide out you peppers and onions evenly.

RECIPE - Meal Prep Salsa Burrito Bowl

15

Next, on a second layer, add 1/4 cup of salsa, 1/4 cup of cheese, and evenly divide your chicken into each bowl.

RECIPE - Meal Prep Salsa Burrito Bowl

16

You're done! As I mentioned above, if you're eating a bowl immediately, I recommend popping it in the microwave for about 30 seconds to reheat everything, as well as melt the cheese.

These stay good stored in the fridge for about 4-5 days.

RECIPE - Meal Prep Salsa Burrito Bowl

Nutrition Facts

Serving Size 1 bowl

Servings 6


Amount Per Serving
Calories 659
% Daily Value *
Total Fat 18.8g29%
Total Carbohydrate 76.5g26%
Protein 33.8g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 Medium Bell Peppers
 1 Red Onion
 1 14 oz Can of Black Beans
 1 14 oz Can of Corn
 1 ½ cups Shredded Cheddar Cheese
 4 tbsp Olive Oil
 2 tbsp Taco Seasoning
 Salt and Pepper
 1 ½ cups Salsa
 6 Imitation Chicken Tenders
Tools
 Cutting Board
 Chopping Knife
 Aluminum Foil (Optional)
 Baking Sheet
 Medium Pot with Lid (or Rice Cooker)
 Serving Spoon
 Frying Pan
 Tongs or Spatula

Directions

Prepare Veggies
1

Preheat oven to 400 degrees F and cover your baking sheet with foil.

2

Julienne 1 red onion and 3 bell peppers, and place on baking sheet.

RECIPE - Meal Prep Salsa Burrito Bowl

3

Pour 2 Tbsp of olive oil on julienned veggies and mix to coat. Salt and pepper VERY generously.

4

Once oven has preheated, put baking sheet in the oven and let veggies roast for 30 minutes.

Prepare Rice
5

Bring 4 cups of water to a boil in a medium saucepan.

6

Using a strainer, rinse 2 cups of dry white rice to remove excess starch.

7

Once water has come to a boil, add in the rice and cover with a lid. Let simmer for 20 minutes.

RECIPE - Meal Prep Salsa Burrito Bowl

Preparing the "Chicken"
8

Chop up your imitation chicken tenders and put in a medium frying pan with 2 Tbsp olive oil, and 2 Tbsp taco seasoning. Stir until "chicken" strips are coated in oil and taco seasoning.

Note: Here, I'm using our Meal Prep Seitan Chicken Tenders recipe. You can use any kind of vegetarian chicken tender, or pre-cut strips.

RECIPE - Meal Prep Salsa Burrito Bowl

9

Fry on medium heat for about 5 minutes stirring occasionally.

RECIPE - Meal Prep Salsa Burrito Bowl

Assembling Bowls
10

Drain and rinse 1 can of corn, and 1 can of black beans.

11

Your veggies, chicken,and rice should all finish cooking around the same time. You'l want to create an assembly line to start creating your burrito bowls.

Note: In these photos, I portioned the recipe out into 4 bowls. I find this to be too much for me. This recipe is written to make 6 burrito bowls.

12

Scoop 1 cup of rice into each of your six bowls.

RECIPE - Meal Prep Salsa Burrito Bowl

13

Divide your corn and black beans out evenly amongst the bowls.

RECIPE - Meal Prep Salsa Burrito Bowl

14

Next, divide out you peppers and onions evenly.

RECIPE - Meal Prep Salsa Burrito Bowl

15

Next, on a second layer, add 1/4 cup of salsa, 1/4 cup of cheese, and evenly divide your chicken into each bowl.

RECIPE - Meal Prep Salsa Burrito Bowl

16

You're done! As I mentioned above, if you're eating a bowl immediately, I recommend popping it in the microwave for about 30 seconds to reheat everything, as well as melt the cheese.

These stay good stored in the fridge for about 4-5 days.

RECIPE - Meal Prep Salsa Burrito Bowl

RECIPE – Seitan Chicken Salsa Burrito Bowl

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