Pin A vibrant protein-packed bowl featuring plant-based meat alternatives fresh vegetables and bold globally inspired seasonings. Perfect for a satisfying wholesome meal.
Last summer I made this bowl for my friends during a weekend get-together and everyone loved how refreshing and hearty it was. The flavors came together beautifully making it a go-to choice for quick weeknight dinners ever since.
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 Meat:
- 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.
- Finish Protein:
- Stir in the soy sauce and cook another 2 minutes ensuring the protein is well coated and heated through. Remove from heat.
- Prepare the 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.
- Finish & Serve:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Pin My kids get excited every time I prepare this bowl and they love choosing their own toppings. Sharing this recipe always brings everyone together at mealtime.
Notes
Swap brown rice or quinoa for cauliflower rice to make it lower-carb. Substitute vegetables based on season or preference for more variety.
Required Tools
Large skillet spatula cutting board 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 labels.
Pin This bowl is perfect for meal prep and leftovers taste fantastic. Enjoy a nourishing dish that celebrates bold flavors and wholesome ingredients.
Recipe Questions
- → What type of plant-based meat works best?
Ground meat alternatives from soy, pea, or fava bean-based proteins absorb seasonings well and hold their texture.
- → Can I use a different bowl base?
Brown rice, quinoa, or cauliflower rice all work. Choose a base that suits your dietary needs and taste.
- → How spicy is the sauce?
The mayo-sriracha sauce is mildly spicy. Adjust sriracha for less heat, or omit to cater to sensitive palates.
- → Are the vegetables customizable?
Absolutely. Swap in bell peppers, radishes, edamame, or favorite seasonal veggies for added variety and crunch.
- → Is this dish gluten-free?
Use tamari instead of regular soy sauce to keep the bowl gluten-free. Always check product labels for allergen info.
- → What drinks pair well with this bowl?
Crisp Sauvignon Blanc or refreshing iced green tea complement the flavors and provide a well-rounded meal.