Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
Making this recipe was a fun way to introduce more plant-based proteins into my week. The flavors remind me of my favorite fusion restaurants, and assembling the bowls is always a creative experience.
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 the Plant-Based Protein:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking it apart with a spatula.
- Add Seasonings:
- Add minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in 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.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top each with seasoned plant-based meat. Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein. Drizzle with spicy mayo sauce. Garnish with fresh cilantro and lime wedges.
- Serve:
- Serve immediately.
Save My kids love building their own bowls with their favorite veggies for dinner, making it a fun, interactive family meal.
Notes
Swap brown rice or quinoa for cauliflower rice to make the bowl lower-carb. Substitute vegetables based on season or preference and sprinkle toasted seeds or nuts for extra crunch.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Nutritional Information
Each serving has approximately: 410 Calories, 19 g Total Fat, 39 g Carbohydrates, 23 g Protein
Save This meal is perfect for busy weeknights or meal prep. Enjoy your colorful, satisfying plant-based bowl!
Recipe FAQ
- → Can I swap the brown rice for quinoa?
Yes, both brown rice and quinoa work equally well as the bowl base, or try cauliflower rice for lower carbs.
- → What plant-based meat works best?
Ground meat alternatives made from soy, pea, or fava beans provide great texture and taste for this dish.
- → Is this bowl suitable for gluten-free diets?
Absolutely—use tamari instead of regular soy sauce and verify all ingredients are certified gluten-free.
- → How can I make the sauce milder?
Simply reduce the amount of sriracha, or omit it for a creamy, mild vegan mayo sauce with a hint of lime.
- → What garnishes can I add for crunch?
Toasted seeds or chopped nuts make excellent toppings, adding extra flavor and satisfying texture.
- → Which beverages pair well?
A crisp Sauvignon Blanc or iced green tea complements the bowl's vibrant and spicy notes.
- → Are there allergen concerns?
The bowl contains soy and mustard; choose tamari for gluten-free and check product labels for allergens.