Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold seasonings. This fusion dish is perfect for anyone seeking a satisfying, wholesome meal that is entirely vegan and dairy-free.
When I first tried this recipe, I was amazed at how the layers of flavor and crunchy textures came together. It quickly became a weeknight staple in my kitchen, especially when I want something nourishing yet quick.
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 the 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 apart.
- Add Spices:
- Add garlic, smoked paprika, cumin, chili powder, coriander, salt, and pepper. Sauté for 2–3 minutes until fragrant.
- Stir in Soy Sauce:
- Mix in soy sauce or tamari and cook for 2 minutes until protein is coated and heated through. Remove from heat.
- Prepare the Sauce:
- Whisk vegan mayonnaise, sriracha, and lime juice in a small bowl.
- Assemble the Bowls:
- Divide 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 and Serve:
- Drizzle with spicy mayo sauce. Garnish with cilantro and lime wedges. Serve immediately.
Save My family loves creating their own bowl combinations, making this meal interactive and fun for everyone at the table. It's a great way to get kids excited about eating their veggies.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy (plant-based meat and soy sauce) and mustard (vegan mayo). May contain gluten if using regular soy sauce: always check labels for allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 19 g, Carbohydrates 39 g, Protein 23 g
Save This dish comes together in less than 40 minutes and is ideal for easy entertaining or meal prepping. Enjoy its vibrant flavors and wholesome nutrition any night of the week.
Kitchen Questions
- → Can I use a different plant-based protein?
Absolutely! You can substitute any plant-based ground meat, such as lentil, mushroom, or chickpea blends.
- → Is this dish gluten-free?
Use tamari instead of soy sauce to ensure the bowl is gluten-free; always check product labels for allergens.
- → What can I serve instead of brown rice?
Try quinoa, cauliflower rice, or whole grain options to suit your preferences and dietary needs.
- → How can I make the sauce milder?
Simply reduce or skip the sriracha in the mayonnaise sauce for less heat without sacrificing flavor.
- → Can I add more vegetables?
Yes! Bell peppers, radishes, or edamame are great additions for extra crunch and nutrition.
- → What drink pairs well?
A chilled Sauvignon Blanc or iced green tea complements the bowl's vibrant flavors perfectly.