Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and globally inspired seasonings. It's perfect for anyone craving a satisfying and wholesome vegan meal.
I first tried a bowl like this on a busy weeknight. Its bold flavors and quick assembly made it an instant staple that my family requests often!
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 (adjust to taste), 1 tsp lime juice
Instructions
- Cook the Protein:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, stirring to break it apart.
- Add Seasonings:
- Mix in minced garlic and all the spices (smoked paprika, cumin, chili powder, coriander, salt, pepper). Sauté for 2–3 minutes until fragrant.
- Finish the Protein:
- Stir in soy sauce and cook for another 2 minutes until well coated and heated through. Remove from heat.
- Prepare Sauce:
- In a small bowl, whisk together vegan mayonnaise, sriracha, and lime juice.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top each with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish & Serve:
- Drizzle with spicy mayo sauce, garnish with cilantro and lime wedges. Serve immediately.
Save When my children help build their bowls, it becomes a fun family activity and encourages them to try new vegetables!
Required Tools
Large skillet, spatula, cutting board and knife, small mixing bowl, whisk.
Allergen Information
Soy and mustard are present. If gluten-sensitive, use tamari. Always check labels as ingredients may vary.
Nutritional Information (per serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g.
Save This recipe is easy to batch for meal prep and tastes delicious chilled or warm. Don't forget a squeeze of lime for brightness!
Recipe FAQs
- → What proteins can I use for the plant-based base?
Opt for soy, pea, or fava bean-based ground products for hearty texture and protein.
- → How spicy is the sauce?
The sriracha-laced vegan mayo is medium spicy, but you can reduce or omit sriracha for a milder flavor.
- → What are some good grain bases?
Brown rice and quinoa work well, but cauliflower rice can be used for a lighter, low-carb option.
- → Can I swap out the vegetables?
Yes! Use bell peppers, radishes, edamame, or other seasonal veggies for variety and crunch.
- → How do I make this bowl gluten-free?
Choose tamari instead of regular soy sauce to avoid gluten. Always check all labels for allergens.
- → What pairs well as a drink?
Crisp Sauvignon Blanc or iced green tea compliment the flavors and refresh the palate.