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 made this recipe on a busy weeknight when I needed something quick but nourishing. The colorful bowl was a hit with my family and has been requested many times 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 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 Aromatics & Spices:
- 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.
- Make Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish & Garnish:
- Drizzle spicy mayo sauce and garnish with cilantro and lime wedges. Serve immediately.
Save Sharing these bowls at dinner brought everyone together and sparked conversation about which veggies were everyone's favorites. Even picky eaters asked for seconds!
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Nutritional Information
Per serving: Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Serving Suggestions
Pairs well with a crisp Sauvignon Blanc or iced green tea for a refreshing compliment to the flavors.
Save This vibrant bowl brings both nutrition and flavor to the table. Enjoy experimenting with your favorite veggies or spice blends!
Recipe Help
- → Can I use a different plant-based protein?
Yes, you can substitute any ground plant protein such as tempeh, lentils, or textured vegetable protein.
- → How spicy is the sauce?
The creamy sauce has a mild to moderate heat from sriracha. Adjust the amount for more or less spiciness.
- → Is there a gluten-free option?
Absolutely. Use tamari instead of soy sauce and verify all ingredients are gluten-free.
- → What grains work best for the base?
Brown rice and quinoa both add hearty texture. Cauliflower rice is a lighter, lower-carb choice.
- → How should leftovers be stored?
Refrigerate assembled bowls in sealed containers for up to 2 days. Keep sauce and toppings separate for freshness.
- → What other vegetables can I add?
Feel free to use seasonal vegetables such as bell peppers, radishes, or edamame for added crunch and color.