Get ready to level up your meal prep with these incredibly flavorful Vegan Pollo Asado Bowls. Inspired by the traditional citrus-marinated flavors of Mexican street food, this recipe uses plant-based pollo asado that is charred to perfection and served alongside a velvety Serrano Cream sauce. This easy vegan Mexican recipe is packed with protein and vibrant ingredients, making it a healthy, satisfying dinner that doesn’t skimp on spice. Whether you’re looking for an alternative or the perfect zesty bowl for your weekly rotation, this recipe delivers a restaurant-quality experience right from your kitchen. Drizzle on that extra spicy serrano cream and enjoy a fresh, plant-forward twist on a classic favorite!
Pollo Asado Bowls with Serrano Crema
A vibrant, nutrient-dense bowl featuring caramelized plant-based protein and a zesty, cooling sauce. This dish highlights the bold flavors of Pollo Asado balanced by a custom Serrano-infused crema.
Equipment
- 1 cast iron or non stick pan
- 1 wooden spoon or Spatula
- 1 small bowl
- 1 Small Whisk
- 2 Serving Bowls
Ingredients
- 1 package Pollo Asado Pulled Vegan Meat
- 1/2 cup Serrano Ranch Dressing
- 1/4 cup Vegan Sour Cream
- 2 cups cooked rice or cauliflower rice
- 1 cup charred corn
- 1/2 cup black beans
- Garnish: Sliced radish lime wedges, and cilantro
Instructions
Prepare the Crema:
- In a small bowl, whisk together the Serrano Ranch and Sour Cream until smooth. Set aside.
Sear the Meat:
- Heat a non-stick skillet over medium-high heat. Add the Pollo Asado Meat and cook for 5–7 minutes, stirring occasionally, until the edges are crispy and deeply browned.
Build the Base:
- Divide your rice or cauliflower rice between two bowls.
Assemble:
- Top the rice with the seared Pollo Asado, charred corn, and black beans.
Drizzle:
- Generously drizzle the Serrano Crema over the entire bowl.
Finish:
- Serve with a fresh squeeze of lime and garnish with radish and cilantro for a bright, crunchy finish
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