Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
I first prepared this bowl for a weekend lunch and was amazed by how quickly it came together. Its colorful presentation and lively flavors always impress friends and family.
Ingredients
- Plant-Based Protein: 400 g plant-based ground meat (soy, pea, or fava bean based), 1 tbsp olive oil
- Seasoning Blend: 2 cloves garlic, minced, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp ground coriander, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp soy sauce (or tamari for gluten-free)
- Bowl Base & Toppings: 200 g cooked brown rice or quinoa, 1 large avocado, sliced, 1 medium carrot, julienned, 1 small cucumber, thinly sliced, 100 g red cabbage, shredded, 100 g cherry tomatoes, halved, 2 tbsp fresh cilantro, chopped, 1 lime, cut into wedges
- Sauce: 3 tbsp vegan mayonnaise, 1 tbsp sriracha (adjust to taste), 1 tsp lime juice
Instructions
- Cook Protein:
- Heat the olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3–4 minutes, breaking it apart with a spatula.
- Add Seasonings:
- Add the minced garlic and all the spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Flavor & Finish:
- Stir in the soy sauce and cook another 2 minutes, ensuring the protein is well coated and heated through. Remove from heat.
- Prepare Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice to make the sauce.
- Assemble Bowls:
- To assemble, divide the cooked rice or quinoa among 4 bowls. Top each with the seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Dress & Garnish:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges.
- Serve:
- Serve immediately.
Save Enjoying this dish together is a family favorite, especially when everyone chooses their own toppings. Even picky eaters love assembling vibrant bowls for dinner.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy (from plant-based meat and soy sauce) and mustard (vegan mayo). May contain gluten if using regular soy sauce. Always check product labels for potential allergens.
Nutritional Information (per serving)
Calories: 410. Total Fat: 19 g. Carbohydrates: 39 g. Protein: 23 g.
Save This bowl is perfect for busy weeknights and can be prepped ahead. Feel free to let everyone choose their favorite toppings for fun and variety.
Recipe FAQ
- → What plant-based protein can I use?
Choose soy, pea, or fava bean-based ground meat for a flavorful and protein-rich base.
- → Which grains work best as a bowl base?
Brown rice and quinoa offer hearty texture and nutrition. You can substitute cauliflower rice for a low-carb alternative.
- → Can I adjust the spice level?
Yes, reduce or omit sriracha for a milder sauce, and vary the chili powder to taste.
- → Are there allergen considerations?
This meal may contain soy, mustard, and gluten depending on your chosen products. Always check ingredients for allergens.
- → How can I add more crunch or flavor?
Sprinkle toasted seeds or nuts on top, and swap in seasonal veggies such as bell peppers or radishes.