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Fully assembled nourish bowl with Mexican rice, soy curls, black beans, fire roasted corn and avocado.

Latin Nourish Bowl with Vegan Chicharrons de Pollo

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  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This vegan inspired Latin nourish bowl combines a vegan version of chicharrons de pollo made from soy curls. This delicious plant based protein is paired in a bowl with rice, beans, corn and avocado and is the perfect dinner meal prep.


  • 1, 8oz (227g) package of soy curls
  • ½ cup white vinegar
  • 34 cups hot water (enough to cover the soy curls)
  • 1 vegetable bouillon cube or 1 tsp vegetable bouillon base
  • 1 tbsp cornstarch 
  • 2 tsp sazon
  • ½ tsp adobo
  • 1 tsp garlic powder or 4 cloves garlic
  • 1 tsp onion powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp olive oil
  • 1 tbsp soy sauce 
  • Salt and pepper to taste
  • Juice of 1/2 lime over top


  1. In a bowl, add your soy curls and pour over top hot water, vegetable bouillon, vinegar and a generous pinch of salt, then allow to sit and soak for at least 5-10 minutes.
  2. Drain the liquid from the soy curls using a mesh strainer and carefully squeeze out as much liquid from the soy curls as you can.
  3. Add your soy curls back to the bowl and pour in your cornstarch, sazon, adobo, garlic, onion powder, paprika, ground cumin and coriander then toss to coat. ***
  4. Warm up your oil in a skillet and add in your soy curls and sauté for about 5-8 minutes to help brown your soy curls. It helps to cook them untouched for about 3 minutes and then toss and cook again untouched for another few minutes.
  5. Pour in soy sauce and sauté again until your soy curls have absorbed the soy sauce and starts to  brown more, about 5 minutes.
  6. At the very end, add a squeeze of lime juice and adjust salt and pepper over top to your liking. See notes below for instructions for assembling your Latin Nourish Bowl. ***


As an important note, this recipe is a short cut. If you’d like to take an extra few minutes to add even more flavor, I highly recommend crushing your garlic in a mortar and pestle into your spices, then mixing that with the soy curls and sprinkle with cornstarch. Fresh garlic always makes a difference and it just smells amazing.

You can technically make this recipe without oil, but it won’t be as tender and flavorful because the oil makes a lot of the flavor blossom more. 

Don’t overcook your soy curls. If you dry them out completely, they will come out similar to jerky and be a little too chewy. We want a little moisture, but some crispy edges.

To assemble your Latin Nourish Bowl, add 1 serving of soy curls along with a serving of black beans, a serving of fire roasted corn (I used thawed frozen corn), and a serving of Mexican rice. Top with 1/2 an avocado, cilantro, salsa, and/or hot sauce.