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Vegan Tex Mex Bowls
Recipe:
Ingredients:
For the Veggies
1 tablespoon olive oil
2 small zucchini, sliced
2 bell peppers, sliced
1 onion, sliced
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon sea salt
For the Vegan Chicken
1 tablespoon olive oil
1 package (8 oz) vegan chicken
1/2 teaspoon garlic powder
1 can (10 oz) green enchilada sauce
For the Bowls
3 servings rice
Avocado, cilantro, pickled red onion, hot sauce, vegan sour cream
Instructions:
Preheat the oven to 400 degrees Fahrenheit.
Add the veggies to a sheet pan and toss in the olive oil and spices (cumin, garlic, onion, paprika, sea salt). Bake until tender, about 25-30 minutes.
While the veggies bake, add the oil, vegan chicken, and garlic powder to a skillet. Saute until golden and then stir in enchilada sauce. Bring to a simmer to thicken a bit then remove from heat.
Assemble your bowls with rice, veggies, vegan chicken, and any toppings you desire. Enjoy!
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