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 bowl after searching for a hearty meal that was both satisfying and customizable for family members with dietary preferences. It quickly became our go-to on busy weeknights, offering endless variations and bold flavors each time.
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
- Sauté 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 minced garlic and all spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Stir in Soy Sauce:
- Stir in soy sauce and cook another 2 minutes. Ensure protein is well coated and heated through. Remove from heat.
- Prepare Sauce:
- In a small bowl, whisk vegan mayonnaise, sriracha, and lime juice to make the sauce.
- Assemble Bowls:
- Divide 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 and Serve:
- Drizzle with spicy mayo sauce. Garnish with cilantro and lime wedges. Serve immediately.
Save Our family loves creating their own personalized bowls, from mild to spicy, and swapping veggies for seasonal favorites. It always brings everyone together for a fun and colorful mealtime.
Notes & Variations
Swap brown rice or quinoa for cauliflower rice to make it lower in carbs or substitute any vegetables you prefer, like bell peppers or radishes. For extra crunch, sprinkle with toasted seeds or nuts.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Serving Suggestions
Pairs well with a crisp Sauvignon Blanc or iced green tea. Serve immediately for maximum freshness and flavor.
Save Make this bowl your own with different grains or toppings. It is a quick, flavorful dish for any night of the week.
Recipe Guide
- → What types of plant-based ground meat can I use?
You can use soy, pea, or fava bean-based ground meat alternatives. Choose your favorite brand for best texture and flavor.
- → Can I substitute quinoa for rice?
Yes, cooked quinoa works as a delicious and protein-packed base, offering a different texture and nutritional profile.
- → Is the bowl gluten-free?
The bowl can be gluten-free if you use tamari instead of regular soy sauce. Always check product labels for hidden gluten.
- → How can I make the sauce milder?
Reduce or omit the sriracha in the sauce for less heat, or add a bit more vegan mayo to tone down the spice.
- → What vegetables work best as toppings?
Avocado, carrots, cucumber, red cabbage, and cherry tomatoes are great, but you can also use bell peppers, radishes, or edamame.
- → What tools are needed for preparation?
A large skillet, spatula, cutting board, sharp knife, small mixing bowl, and whisk simplify assembly and ingredient prep.