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 tried assembling this recipe for a quick weeknight dinner when I was experimenting with plant-based proteins. The fusion of flavors and colors made it a hit with my family, and now it's requested often for get-togethers.
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 Plant-Based 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.
- Coat & 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 Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice to make the sauce.
- Assemble Bowls:
- Divide the cooked rice or quinoa among 4 bowls. Top each with the seasoned plant-based meat.
- Arrange Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish & Garnish:
- Drizzle with the spicy mayo sauce. Garnish with fresh cilantro and lime wedges.
- Serve:
- Serve immediately.
Save My kids love customizing their bowls with extra avocado and a squeeze of lime. This recipe brings everyone together and sparks creativity at dinner time.
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 Try pairing this bowl with iced green tea for a refreshing complement. Enjoy the bold flavors and wholesome goodness every time you make it!
Recipe FAQ
- → Can I substitute the plant-based meat with another protein?
Yes! Try lentils, tofu, tempeh, or beans for a different protein base—simply cook and season as directed.
- → What grains work best for the bowl base?
Brown rice and quinoa are ideal, but cauliflower rice or wild rice offer tasty alternatives. Choose your favorite!
- → How spicy is the sauce?
The sriracha adds a moderate kick, but you can adjust the heat by reducing or omitting it to taste.
- → Are there gluten-free options?
Absolutely. Use tamari instead of soy sauce, and confirm all ingredient labels to avoid gluten-containing items.
- → Can I prepare the components in advance?
Yes, the rice/quinoa and veggies can be prepared ahead. Cook the protein and assemble just before serving for freshness.
- → What pairs well as a drink?
A crisp Sauvignon Blanc or iced green tea complements the bowl’s flavors nicely, enhancing the dining experience.