Vegan Buffalo Chicken Plates
These Vegan Buffalo Chicken Plates are the perfect dinner - crispy buffalo "chicken" is loaded up with rice, beans & a dairy-free slaw!
Equipment
Ingredients
- 1 tablespoon oil I used avocado oil
- 8 ounces vegan chicken I used Daring
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 cup buffalo sauce
- 1 cup black beans
- 1 cup cooked rice
- 2 cups pre-made slaw
- 2 tablespoons cilantro chopped, plus more for serving
- 2 tablespoons vegan ranch
- pickled onions
- 1 avocado sliced
Instructions
- Heat the oil in a skillet over medium heat. Add the vegan chicken and dry seasonings. Toss to coat and spread in an even layer. Cook until browned and toss. Pour in the buffalo sauce and continue to cook until the other side of the vegan chicken is browned - turn down the heat if it splatters too much. Set aside.
- Add the slaw, cilantro and vegan ranch to a bowl. Toss to combine and set aside.
- To assemble, add some rice, beans, chicken, slaw, pickled onions & avocado to each plate. Top with more cilantro and buffalo sauce.
Video
Notes
- You can either thaw the vegan chicken or leave it frozen. If it is frozen it will just take a little longer to cook.
- I used the buffalo sauce from Trader Joe's, it is new and so good!
- I like to use microwave rice packets for this recipe to keep it quick.
- You can either leave the beans cold or heat them up.
Nutrition
Calories: 572kcal | Carbohydrates: 55g | Protein: 31g | Fat: 27g