# 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 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
# Directions:
01 - Warm olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3 to 4 minutes, breaking apart with a spatula until evenly browned.
02 - Add minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, and pepper. Sauté for 2 to 3 minutes until spices bloom and the mixture is fragrant.
03 - Stir in soy sauce or tamari and cook an additional 2 minutes, mixing thoroughly to coat the protein. Remove from heat.
04 - Combine vegan mayonnaise, sriracha, and lime juice in a small mixing bowl. Whisk until smooth and set aside.
05 - Divide brown rice or quinoa between four bowls and top each portion with seasoned plant-based meat.
06 - Garnish each bowl with avocado slices, julienned carrot, cucumber, shredded red cabbage, and halved cherry tomatoes.
07 - Drizzle the prepared spicy mayonnaise sauce over the toppings. Sprinkle each bowl with fresh cilantro and serve with lime wedges.
08 - Serve bowls immediately for optimal flavor and texture.
