Chipotle Plant Chicken Burrito Bowl

Spicy, smoky, and zesty — this chipotle-marinated Daring Plant Chicken burrito bowl is loaded with cilantro lime rice, guacamole, pico de gallo, pinto beans, and vegan cheese. It’s high in plant protein, dairy-free, meal-preppable, and family friendly!

4Serves

20 minCook

1 hrPrep

Ingredients

For the Daring Plant Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt
  • 2 (8 oz) packages Daring Original Plant Chicken Pieces

For the Cilantro Lime Rice

  • 1 teaspoon vegetable oil
  • 1 cup white basmati rice
  • 2 cups water
  • Juice of 1 lime
  • 2 tablespoons freshly chopped cilantro
  • Kosher salt to taste

For the Toppings

  • 1 cup pinto beans, warmed (use canned, drained and rinsed if needed)
  • 1 cup frozen charred corn, warmed
  • 1 cup guacamole (see below)
  • 1 cup pico de gallo (see below)
  • ½ to ¾ cup finely shredded vegan Monterey Jack cheese (e.g., Violife or Daiya)

Pico de Gallo

  • 3 ripe Roma tomatoes, diced
  • ¼ cup finely chopped red onion
  • 1 small jalapeño, seeded and finely chopped
  • ¼ cup fresh cilantro, chopped
  • Juice of ½ lime
  • Salt to taste

Guacamole

  • 2 ripe avocados
  • 2 tablespoons finely diced red onion
  • 1 small garlic clove, minced
  • 1 bn Chopped Cilantro
  • 1 ea Minced jalapeño, deseeded
  • Juice of 1 lime
  • Salt to taste

To make Pico de Gallo:

Mix all ingredients in a bowl. Let sit for 10–15 minutes to let the flavors meld.

To make Guacamole:

Mash the avocados in a bowl, then fold in the rest of the ingredients. Adjust seasoning to taste.

Step 1

In a small bowl, mix vegetable oil, chipotle peppers, garlic powder, cumin, oregano, black pepper, and salt.

Step 2

Place the thawed Daring Pieces in a shallow dish or resealable bag and pour in the marinade. Mix to coat evenly. Refrigerate for at least 1 hour. For more flavor marinate from frozen overnight in the refrigerator in the bag.

Step 3

Heat a grill pan or skillet over medium-high heat. Cook the marinated Daring Pieces for 3-4 minutes per side until slightly crispy and browned. (You may need a bit more oil if pan is dry.)

Step 4

Remove from heat and chop into bite-sized pieces.

Step 5

Heat oil in a saucepan over medium heat. Add rice and lime juice, stir and toast for 1 minute.

Step 6

Add water and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and rice is tender, about 15 minutes.

Step 7

Fluff with a fork, add cilantro, and season with salt to taste.

Step 8

In 4 bowls, layer equal portions of:
  • Cilantro lime rice
  • Chopped Daring Original Plant Chicken Pieces
  • Pinto beans
  • Charred corn
  • Guacamole
  • Pico de gallo
  • Vegan cheese
Season with additional salt and pepper as needed. Serve immediately.

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