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 tried making this bowl on a weeknight when I craved something hearty yet quick and was amazed how the flavors came together so easily.
Ingredients
- Plant-Based Ground Meat: Soy, pea, or fava bean based 400 g
- Olive Oil: 1 tbsp
- Garlic: Minced 2 cloves
- Smoked Paprika: 1 tsp
- Ground Cumin: 1 tsp
- Chili Powder: 1/2 tsp
- Ground Coriander: 1/2 tsp
- Salt: 1/2 tsp
- Black Pepper: 1/4 tsp
- Soy Sauce (or Tamari): 1 tbsp gluten-free option available
- Cooked Brown Rice or Quinoa: 200 g
- Avocado: Sliced 1 large
- Carrot: Julienned 1 medium
- Cucumber: Thinly sliced 1 small
- Red Cabbage: Shredded 100 g
- Cherry Tomatoes: Halved 100 g
- Fresh Cilantro: Chopped 2 tbsp
- Lime: Cut into wedges 1
- Vegan Mayonnaise: 3 tbsp
- Sriracha: 1 tbsp adjust to taste
- Lime Juice: 1 tsp
Instructions
- Cook Plant-Based Meat:
- 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. Sauté for 2–3 minutes until fragrant.
- Add Soy Sauce:
- Stir in soy sauce and cook another 2 minutes until well coated and heated through. Remove from heat.
- Prepare Sauce:
- In a small bowl whisk vegan mayonnaise sriracha and lime juice.
- Assemble Bowl:
- 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 & Garnish:
- Drizzle with sauce. Garnish with cilantro and lime wedges. Serve immediately.
Save This bowl quickly became a family favorite especially since everyone can build their own with their favorite toppings for dinner.
Notes
Swap rice or quinoa for cauliflower rice if you want lower carbs and mix up the vegetables based on season or preference for extra variety.
Required Tools
Large skillet spatula cutting board sharp knife small mixing bowl and whisk are all you need to have this dish on the table quickly.
Allergen Information
This recipe contains soy and mustard and may contain gluten if using regular soy sauce. Always read ingredient lists to ensure safety.
Save This protein-rich bowl delivers colorful flavors and is perfect for both quick weeknight dinners and meal prepping ahead.
Recipe FAQ
- → Can I substitute brown rice with quinoa?
Yes, quinoa works just as well and offers a higher protein content with a lighter texture.
- → Is the dish gluten-free?
Use tamari instead of soy sauce and verify product labels for a completely gluten-free bowl.
- → What plant-based ground meat works best?
Soy, pea, or fava bean-based proteins hold their texture and absorb seasonings well.
- → How can I make the bowl lower-carb?
Swap rice or quinoa for cauliflower rice to reduce carbohydrates while keeping the bowl hearty.
- → Can I adjust the spice level?
Reduce or omit sriracha in the sauce for a milder version, or add extra for more heat.
- → What are some alternative vegetables?
Bell peppers, radishes, or edamame add variety and color to your bowl based on preference.