Wholesome bowl loaded with plant protein, fresh vegetables, savory spices, and zesty creamy sauce.
# Components:
→ Plant-Based Protein
01 - 14 oz plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tablespoon olive oil
→ Seasoning Blend
03 - 2 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon soy sauce or tamari
→ Bowl Base & Toppings
11 - 1 cup cooked brown rice or quinoa
12 - 1 large avocado, sliced
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 3.5 oz red cabbage, shredded
16 - 3.5 oz cherry tomatoes, halved
17 - 2 tablespoons fresh cilantro, chopped
18 - 1 lime, cut into wedges
→ Sauce
19 - 3 tablespoons vegan mayonnaise
20 - 1 tablespoon sriracha, or to taste
21 - 1 teaspoon lime juice
# Preparation Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3 to 4 minutes, breaking it apart with a spatula.
02 - Stir in minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, and black pepper. Sauté for 2 to 3 minutes until spices are fragrant.
03 - Pour in soy sauce or tamari. Continue cooking for 2 minutes, ensuring the protein is evenly coated and heated through. Remove skillet from heat.
04 - In a small mixing bowl, combine vegan mayonnaise, sriracha, and lime juice. Whisk until smooth.
05 - Divide cooked brown rice or quinoa evenly between 4 bowls.
06 - Spoon the warm, seasoned plant-based meat over the bowl bases.
07 - Neatly arrange avocado slices, julienned carrot, sliced cucumber, shredded red cabbage, and halved cherry tomatoes around the protein.
08 - Drizzle each bowl with spicy mayo sauce. Garnish with chopped cilantro and a lime wedge.
09 - Present bowls at once for best temperature and texture.
