A flavor-loaded plant-based lunch you’ll crave on repeat!
Ingredients:1 cup vegetarian chicken (crispy or grilled-style)
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 cup broccoli florets
1/2 zucchini (courgette), sliced
1/4 red onion, sliced
1/2 cup mushrooms, sliced
1 cup mixed salad leaves
1 tbsp olive oil
1 tsp garlic powder
Salt & pepper to taste
Optional: drizzle of hot sauce or vegan dressing
How to Make It:
Sauté the Veggies:In a hot skillet, toss red onion, bell peppers, broccoli, mushrooms, and courgette with olive oil, salt, pepper, and garlic powder—veggie-packed meal idea with bold color and crunch!
Cook the Veggie Chicken:Pan-fry or bake the vegetarian chicken until golden and crispy—plant-based protein win that adds delicious texture to the bowl.
Layer the Base:Start with a bed of fresh salad greens. This clean lunch bowl keeps things fresh, green, and light.
Build It Up:Add sautéed veggies and top with the crispy veggie chicken—meatless magic that doesn’t skimp on flavor.
Drizzle & Serve:Finish with your favorite hot sauce or creamy vegan dressing for that extra punch of flavor.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Calories: ~390 per serving | Protein: ~22g per serving