Smoky Chipotle Seitan Rice Bowls with Fresh Guacamole

There’s something about a loaded rice bowl that hits all the right notes-smoky protein, creamy avocado, fresh crunch and a hint of citrus. This version brings together chipotle-seasoned seitan crumbles with fluffy jasmine rice, a chunky homemade guacamole and crisp romaine lettuce. It’s a complete meal in a bowl that comes together faster than you’d think.

Best of all, you control the guac (no extra charge here). The seitan gets nicely browned in a pan, while the rice simmers away. In about 30 minutes, you’ll have a vibrant, satisfying dinner that’s perfect for busy weeknights.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

2 ounce Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Chipotle Seitan CrumblesView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring ¾ cup water and a pinch of salt to a boil in a small pot. Halve, peel and finely dice the red onion. Set aside 2 tablespoons of diced onion in a medium bowl. Zest the lime until you have ½ teaspoon zest, then cut the lime into halves. Finely chop the cilantro. Dice the tomato. Finely chop the romaine lettuce.
2. Once the water is boiling, add the jasmine rice to the pot. Cover, lower the heat and reduce to a simmer. Cook until tender, 15-20 minutes.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the remaining diced onion and cook, tossing, until softened, about 3-4 minutes. Add the chipotle seitan crumbles and cook, tossing occasionally, until lightly browned and warmed through, 3-4 minutes. Reduce heat to low and keep warm until ready to serve.
4. Halve, pit and scoop the flesh from the avocado, then roughly chop. Add to the bowl with the reserved onion. Squeeze in the juice from one lime half. Season with salt and pepper. Mash with a fork until mostly smooth. Stir in half the cilantro and just enough tomato to give the guacamole a chunky texture. Tip: Toss any extra tomato into the pan with the seitan.
5. Once the rice is done, fluff it with a fork. Add the lime zest and a squeeze of lime juice and stir to combine. Season with salt, pepper and more lime juice to taste.
6. Toss the chopped lettuce with a drizzle of olive oil in another medium bowl. Season with salt and pepper. Divide the rice between bowls, then top with the seitan mixture, lettuce and guacamole. Sprinkle with Monterey Jack cheese, remaining cilantro and any remaining lime juice to taste.

Recipe Tips

FAQ

Can I use a different protein instead of seitan?

Absolutely! You can substitute the chipotle seitan crumbles with cooked black beans, grilled chicken or tofu. Adjust cooking time as needed.

How do I make the guacamole ahead of time?

Prepare the guacamole as directed, then press plastic wrap directly onto the surface to prevent browning. Refrigerate for up to 1 day.

What can I use instead of jasmine rice?

Any long-grain rice works well, such as basmati or brown rice. Adjust cooking time according to package directions.