Dairy Free Creamy Avocado Cilantro Sauce Chicken Taco Bowl


I'm loving making this sauce to have for bowls, top on salmon, etc. It's so easy & delicious to top on your favorite dish! Chicken taco bowls are also the easiest to throw together when you want something quick! I like to make these even easier by having everything prepared ahead of time (ie. chopping up all of the bell peppers, onion, & even sautéing the chicken). That way, you can grab from the fridge & assemble these bowls in a few minutes! Meal prep is a serious life saver! 


  • Arugula
  • Organic chicken
  • Adobo seasoning
  • Black beans (I used Better Bean Black Beans)
  • Tomatoes
  • Bell Pepper
  • Yellow Onion
  • Creamy (dairy free) Avocado Cilantro Sauce-- 1/2 avocado, 1/4 c. olive oil, 1/4 c. plain coconut yogurt (I used Culina Coconut Yogurt), 1/2 c. cilantro, sea salt & pepper, juice of 1/2 lemon, 2 tbsp. water
  • Siete foods chips (optional for dippin') 


  1. Saute chicken in cast iron skillet with a little olive oil & adobo seasoning (so good). Make sure to cook chicken thoroughly 
  2. Chop up onion & bell peppers & sauté in another pan with a little olive oil 
  3. You can prep the avocado cilantro sauce ahead of time or prepare at the same time by combining all ingredients in your food processor or blender. 
  4. Prepare bowl with arugula, chopped chicken, black beans, tomatoes, sautéed onions, & creamy avocado cilantro sauce. 
  5. Enjoy!!