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 crafted this bowl for a family dinner and loved how easily everyone could mix and match their favorite toppings. The fusion of flavors made it an instant hit!
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
- Prepare 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 with a spatula.
- Add Seasonings:
- Add minced garlic, smoked paprika, cumin, chili powder, coriander, salt, and pepper. Sauté for 2–3 minutes until fragrant.
- Coat Protein:
- Stir in soy sauce and cook another 2 minutes. Ensure protein is well coated and heated through. Remove from heat.
- Make Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowl:
- Divide cooked rice or quinoa among bowls. Top with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around protein.
- Drizzle & Garnish:
- Drizzle with sauce. Garnish with cilantro and lime wedges.
- Serve:
- Serve immediately.
Save Our kids love assembling their own bowls, choosing colorful veggies and adding extra lime for zing. It's become a fun weeknight tradition in our home.
Required Tools
Large skillet, spatula, cutting board, sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy (from plant-based meat and soy sauce) and mustard (vegan mayo). May contain gluten if using regular soy sauce. Always check labels.
Nutritional Information
Per serving: 410 Calories, 19 g Total Fat, 39 g Carbohydrates, 23 g Protein
Save These bowls are fresh, filling, and truly a crowd-pleaser. Enjoy making it your own with whatever veggies are available!
Recipe FAQs
- → How can I make this bowl gluten-free?
Use tamari instead of soy sauce and check all other ingredients to ensure they are certified gluten-free.
- → What other vegetables can I use?
Bell peppers, radishes, edamame, or leafy greens are great substitutes for the listed vegetables.
- → Can I use a different plant-based protein?
Yes, lentil or bean-based crumbles and crumbled tofu work well as alternatives to soy or pea granules.
- → How do I reduce the spice level?
For a milder sauce, reduce or omit the sriracha, or add extra vegan mayo to dilute the heat.
- → What beverages pair well with this dish?
A crisp Sauvignon Blanc or refreshing iced green tea make excellent companions to these bold flavors.
- → Can I prepare the components ahead?
Absolutely. Cook the protein, rice/quinoa, and chop the veggies ahead; assemble just before serving.