Seitan Chicken Salsa Burrito Bowl

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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