Plant-Based Meat Bowl Fusion (Printable Version)
Protein-rich plant-based meat bowl paired with fresh veggies and spicy mayo for a wholesome, satisfying bite.
# What You’ll Need:
→ Plant-Based Protein
01 - 14 oz plant-based ground meat (soy, pea, or fava bean based)
02 - 1 tablespoon olive oil
→ Seasoning Blend
03 - 2 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1 tablespoon soy sauce or tamari
→ Bowl Base & Toppings
11 - 7 oz cooked brown rice or quinoa
12 - 1 large avocado, sliced
13 - 1 medium carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 3.5 oz red cabbage, shredded
16 - 3.5 oz cherry tomatoes, halved
17 - 2 tablespoons fresh cilantro, chopped
18 - 1 lime, cut into wedges
→ Sauce
19 - 3 tablespoons vegan mayonnaise
20 - 1 tablespoon sriracha, adjust to taste
21 - 1 teaspoon lime juice
# Step-by-Step Guide:
01 - 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.
02 - Stir in minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, and black pepper. Sauté for 2–3 minutes until the mixture releases its aroma.
03 - Add soy sauce or tamari. Cook for an additional 2 minutes, ensuring the protein is evenly coated and thoroughly heated. Remove from heat.
04 - In a small mixing bowl, whisk together vegan mayonnaise, sriracha, and lime juice to create the sauce.
05 - Divide cooked brown rice or quinoa evenly among four serving bowls.
06 - Spoon seasoned plant-based meat onto the bowl base.
07 - Arrange avocado slices, julienned carrot, cucumber slices, shredded red cabbage, and halved cherry tomatoes around the protein.
08 - Drizzle spicy mayo sauce over each bowl. Garnish with chopped cilantro and lime wedges. Serve immediately.
# Additional Tips::
01 -
- Colorful and nutritious vegan meal
- Customizable with favorite vegetables and grains
02 -
- For gluten-free, use tamari instead of regular soy sauce
- Always check product labels for potential allergens
03 -
- Swap rice or quinoa for cauliflower rice to lower carbs
- For a milder sauce, reduce sriracha