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!
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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
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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!
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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.
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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.
