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 discovered how easily this bowl comes together on a busy night when I craved something nourishing and substantial. The fusion of crisp veggies and hearty plant-based protein always impresses guests and family alike.
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. Cook for 3–4 minutes, breaking apart with a spatula.
- Season:
- 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. Cook another 2 minutes until coated and heated through. Remove from heat.
- Make Sauce:
- In a small bowl, whisk vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top each with seasoned meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish & Garnish:
- Drizzle spicy mayo sauce. Garnish with cilantro and lime wedges. Serve immediately.
Save My family loves getting creative with toppings and sauces for these bowls. Everyone builds their own, and it turns dinner into a fun, interactive moment together.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy (in protein and soy sauce) and mustard (vegan mayo). May contain gluten if using regular soy sauce; use tamari for gluten-free option. Always check product labels before serving.
Nutritional Information (per serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Save This bowl makes a vibrant, protein-rich dinner that is endlessly adaptable. Enjoy experimenting with new veggie combinations and sauces.
Recipe Questions & Answers
- → What plant-based ground meat works best?
Soy, pea, or fava bean based options all deliver hearty texture and protein, making them ideal choices.
- → Can I use a grain alternative?
Cauliflower rice is a great substitute for a lower-carb base and can be easily swapped for brown rice or quinoa.
- → How can I adjust the spiciness?
Decrease sriracha or skip it for a milder sauce, or add extra chile powder for extra heat.
- → Are there seasonal vegetable alternatives?
Yes, bell peppers, radishes, and edamame make delicious additions or substitutes based on seasonal availability.
- → Is this bowl gluten-free?
Use tamari in place of soy sauce to keep the dish gluten-free; always check labels for allergens.
- → What beverages pair well?
A crisp Sauvignon Blanc or iced green tea complements the bright flavors and creamy sauce.