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–+ servings
Black Bean Poblano Power Bowl

Delicious Black Bean Poblano Power Bowl Packed with Flavor

Experience the vibrant flavors of the Black Bean Poblano Power Bowl, a nutritious, gluten-free, and vegan meal that's ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 burger Actual Veggies Black Bean Veggie Burger High in protein and fiber; swap in chickpeas or lentils if desired
  • 2 cups Chopped Lettuce Fresh crunch; consider spinach or kale for an extra nutrient boost
  • 1 medium Sliced Red Onion Enhances flavor; opt for green onions for a milder taste
  • 1 medium Sliced Bell Pepper Sweet and full of vitamins; substitute with any color or skip if desired
  • 1 medium Sliced Tomato Fresh and juicy; cherry tomatoes work beautifully
  • 1/4 cup Chopped Cilantro Brightens the dish; replace with parsley if not a cilantro fan
  • 1 cup Mexican Style Rice (cooked) Filling base; swap with quinoa or cauliflower rice for a low-carb option
  • 1 cup Corn Sweet and full of fiber; frozen corn is a great alternative
For the Sauce
  • 2 medium Roasted Poblano Peppers (without seeds) Star ingredient for flavor; another mild chili can be used
  • 1 cup Unsweetened Almond Milk Provides creaminess; any plant-based milk is a substitute
  • 1 tablespoon Dried Onion Flakes Adds depth; fresh onion can be used if going in immediately
  • 1/2 teaspoon Black Pepper Adjust to your preference for spice
  • 1 teaspoon Sea Salt Use sparingly to prevent over-salting
  • 1/2 cup Vegan Cream Cheese Adds creamy texture; cashew cream is a nice alternative
  • 1 tablespoon Taco Seasoning Infuses delicious spice; you can make your own blend

Equipment

  • Air Fryer
  • Blender
  • Skillet

Method
 

Preparation Steps
  1. Preheat your air fryer to 355°F. Place the Actual Veggies Black Bean Veggie Burger in the air fryer basket and cook for 12 minutes, flipping halfway through.
  2. While the burger cooks, wash and slice the red onion and bell pepper into thin strips. Heat a skillet over medium heat, adding a drizzle of oil. Sauté the sliced vegetables for about 5–7 minutes until tender.
  3. In a blender, combine roasted poblano peppers, unsweetened almond milk, dried onion flakes, black pepper, sea salt, vegan cream cheese, and taco seasoning. Blend until smooth.
  4. Grab a large bowl and start layering your ingredients: begin with chopped lettuce, followed by Mexican-style rice, sautéed veggies, sliced tomato, corn, and cilantro. Top with the crispy burger and drizzle the poblano sauce.
  5. Serve immediately while everything is warm and vibrant.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 20IUVitamin C: 35mgCalcium: 15mgIron: 20mg

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. For freezing, layer components in a freezer-safe container (excluding sauce) for up to 2 months.

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