Save to Pinterest 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 bowl for a weeknight dinner, and it quickly became a go-to for my family thanks to how easy and flavorful it is. Even my non-vegan friends rave about the taste and how filling it is!
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, 1 tsp lime juice
Instructions
- Cook Plant-Based 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 Seasonings:
- Add garlic and all spices. Sauté for 2–3 minutes until fragrant
- Finish Protein:
- Stir in soy sauce and cook another 2 minutes so protein is coated and heated through. Remove from heat
- Make Sauce:
- In 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 protein
- Finish & Serve:
- Drizzle with spicy mayo sauce. Garnish with cilantro and lime wedges. Serve immediately
Save to Pinterest Sharing this bowl at our last family gathering was a treat. Everyone built their own bowls and added their favorite toppings, making dinner interactive and fun!
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy and mustard. May contain gluten depending on soy sauce. Always check labels for allergens
Nutritional Information (per serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Save to Pinterest This bowl bursts with color and flavor, and it comes together in less than an hour. Enjoy experimenting with seasonal vegetables and sauces!
Common Recipe Questions
- → Which plant-based protein works best?
Ground soy, pea, or fava bean-based options provide a meaty texture and absorb spices well for this bowl.
- → Can I use a different grain for the base?
Yes. Substitute brown rice or quinoa with cauliflower rice for lower carbs, or use your favorite cooked grain.
- → How spicy is the sauce?
The sauce contains sriracha for heat. Adjust or omit sriracha for a milder flavor to suit your preference.
- → Are there gluten-free options available?
Use tamari instead of soy sauce to make the dish gluten-free and always check labels for allergen information.
- → What vegetables can I substitute?
Bell peppers, radishes, or edamame can replace any listed vegetables based on season or taste preference.
- → What pairs well with this bowl?
A crisp Sauvignon Blanc or iced green tea complements the vibrant flavors and keeps the meal refreshing.