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 created this recipe to introduce vibrant fusion flavors in a simple bowl format. It easily became a go-to for busy evenings and meal prep thanks to its blend of protein and crunchy veggies.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Cook 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 Spices:
- 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.
- Make 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.
- 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.
Save My family loves putting their own spin on these bowls, swapping veggies and sauces based on what's in the fridge. It's always a colorful meal that makes everyone happy.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy and mustard (from plant-based meat and vegan mayo). May contain gluten if using regular soy sauce. Always check product labels for allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Save Enjoy your vibrant plant-based bowl fresh for the best texture. Leftovers make for a quick lunch the next day.
Recipe Questions & Answers
- → Which plant-based meat is best for this bowl?
The bowl works well with ground soy, pea, or fava bean protein. Choose your favorite brand or blend based on texture and taste.
- → Can I use another grain instead of brown rice or quinoa?
Yes, substitute with cauliflower rice for a low-carb option, or use other grains like farro, bulgur, or barley for variety.
- → How can I adjust the spiciness of the sauce?
Reduce or omit sriracha for a milder flavor, or add extra for more heat. Adjust lime juice for tanginess to your preference.
- → What are some alternative vegetables for the bowl?
Swap in seasonal produce such as bell peppers, radishes, edamame, or any favorite veggies. Freshness and crunch enhance the dish.
- → Can I make this meal gluten-free?
Use tamari instead of regular soy sauce to make the bowl completely gluten-free. Always check product labels for hidden gluten.
- → What can I add for extra crunch?
Sprinkle toasted seeds, nuts, or crispy chickpeas on top for added texture and nutrition. Choose toppings that fit your dietary needs.
